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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
Keyword carrot smoothie recipes, healthy smoothie recipes
Prep Time 5 minutes
Servings 2 smoothies
Calories 406kcal


  • 1 cup unsweetened coconut milk (refrigerated, not canned)
  • 2 cups shredded carrots (about 2 medium carrots)
  • 1 cup frozen pineapple chunks
  • 1 tbsp chopped toasted walnuts
  • 2 tbsp unsweetened coconut flakes, plus more for garnish
  • Ground cinnamon, nutmeg and ginger to taste
  • maple syrup or to taste


  • Add all ingredients to a high powered blender. Puree until smooth, about 1 minute. Top with leftover coconut flakes. Enjoy immediately.


NOTE: The pineapple needs to be frozen to get the creamy consistency. If you use fresh, add ice to the smoothie.


Calories: 406kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Sodium: 182mg | Potassium: 1097mg | Fiber: 12g | Sugar: 40g | Vitamin A: 42865IU | Vitamin C: 94mg | Calcium: 204mg | Iron: 1.9mg