Carrot Cake Smoothie with Anti-Inflammatory Ingredients
This carrot cake smoothie is creamy and packed with anti-inflammatory ingredients. An easy, healthy smoothie recipe for breakfast or snacks.
This carrot cake smoothie has all the cozy, spiced flavor of your favorite dessert, but in a nourishing, feel-good form. It’s naturally sweet, perfectly creamy, and made with anti-inflammatory ingredients like cinnamon, ginger, and turmeric to support overall health with every sip.
If you love functional, flavor-forward recipes like this, be sure to check out all my craveworthy anti-inflammatory smoothies for more easy ideas!
Carrot Cake Smoothie Ingredients
- Carrots. Cooked or raw. See recipe notes.
- Pineapple. Chunks and juice.
- Coconut milk. Or another plant-based milk, like soy (higher in protein) or almond.
- Spices. Cinnamon, turmeric, and ginger.
- Ice
- Toppings. Shredded coconut and chopped pecans.
- Optional. Maple syrup for additional sweetness. Protein powder (I love Drink Wholesome)
How to make a Carrot Cake Smoothie
- Cook your carrots. This is optional, but it gives the smoothie a creamier consistency. I cooked mine in a silicon steamer basket in the microwave for about 3 minutes.
- Add the carrots and other ingredients to a blender and blend.
- Pour into 2 glasses and top with shredded coconut and chopped pecans. Yum!
Why This Carrot Cake Smoothie Is Anti-Inflammatory & Good-for-You
- Turmeric contains curcumin, a powerful compound studied for its anti-inflammatory effects and ability to help regulate inflammation in the body. (1)
- Ginger is known for its anti-inflammatory and antioxidant properties and may help support digestion and reduce inflammation. (2)
- Cinnamon is rich in antioxidants and has anti-inflammatory properties that may help support metabolic and overall health. (3)
- Carrots are rich in beta-carotene for immune health & gut-healthy fiber.
Want to learn more about the anti-inflammatory diet? Check out this post!
This anti-inflammatory carrot cake smoothie is perfect for a quick breakfast or nourishing snack. Check out the recipe below to see how easy it is to make!
Carrot Cake Smoothie
This carrot cake smoothie is creamy, naturally sweet, and packed with anti-inflammatory ingredients like turmeric, ginger, and cinnamon. A quick, healthy smoothie recipe for breakfast or snacks.
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Servings: 2 servings
Ingredients
- 1 cup sliced carrots, cooked or raw (see notes)
- 1 cup cubed fresh pineapple, or frozen
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground ginger
- 1 cup ice, optional
- maple syrup, optional, to taste
- 2 teaspoons shredded coconut
- 2 teaspoons chopped pecans
- protein powder, optional
Instructions
- Slice carrots, the cook (if desired) in a silicon microwave steamer basket for about 3 minutes.
- Place the carrots, pineapple, coconut milk, pineapple juice, spices and ice in a high-speed blender and blend until smooth. Taste, and add sweetener and protein powder if desired.
- Pour in to two glasses, then sprinkle coconut and pecans on top for garnish.
Notes
CARROTS: I experimented with both raw and cooked carrots, and preferred the cooked which gave the smoothie a creamier texture, although the raw carrots worked well too. To cook carrots, steam or pop in to the microwave for ~3 minutes.
PINEAPPLE: Fresh pineapple provides bromelain, a natural anti-inflammatory, but you can use canned or frozen pineapple too.
OPTIONAL: Add maple syrup for a sweeter smoothie. Add your favorite protein powder if desired.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 29g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 538mg | Fiber: 4g | Sugar: 19g | Vitamin A: 10746IU | Vitamin C: 50mg | Calcium: 60mg | Iron: 3mg
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