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Tropical Carrot Cake Smoothie
This Tropical Carrot Cake Smoothie is a creamy and healthy take on classic carrot cake. Made with pineapple, coconut, fresh carrots, and warm spices, this smoothie is a perfect snack or breakfast!
Course
Beverage, Breakfast, Snack
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
smoothies
Calories
406
kcal
Author
Marisa Moore
Ingredients
1
cup
unsweetened coconut milk (refrigerated, not canned)
2
cups
shredded carrots (about 2 medium carrots)
1
cup
frozen pineapple chunks
1
tablespoon
chopped toasted walnuts
2
tablespoon
unsweetened coconut flakes, plus more for garnish
Ground cinnamon, nutmeg and ginger to taste
maple syrup or to taste
Instructions
Add all ingredients to a high powered blender. Puree until smooth, about 1 minute. Top with leftover coconut flakes. Enjoy immediately.
Notes
NOTE: The pineapple needs to be frozen to get the creamy consistency. If you use fresh, add ice to the smoothie.
Nutrition
Calories:
406
kcal
|
Carbohydrates:
62
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Sodium:
182
mg
|
Potassium:
1097
mg
|
Fiber:
12
g
|
Sugar:
40
g
|
Vitamin A:
42865
IU
|
Vitamin C:
94
mg
|
Calcium:
204
mg
|
Iron:
1.9
mg