Spiced Carrot Cake Smoothie

You can have your cake and drink it too with this nourishing and delicious Spiced Carrot Cake Smoothie!
As promised…

A delicious spiced carrot cake smoothie!

Thick and creamy, and delicately spiced with good-for-you turmeric, ginger, and cinnamon, this smoothie is redolescent of my second favorite cake {after German Chocolate Cake}, Carrot Cake with pineapple, coconut, pecans, and, yes, carrots.

Thought I was going to make it with kale did you??? 🙂

The inspiration for this smoothie, came shortly after making Sylvie’s  Ginger Turmeric Spiced Spring Carrot Soup.  A must make~truly divine!

Her soup got me thinking about how perfectly suited turmeric and carrots are for each other, both falling on the gorgeous orange-gold-yellow color spectrum.

You know, that same color spectrum in food that literally brings a gorgeous glow to your skin, sans sun.

Read more: 7 Healthy Smoothie Recipes for Gorgeous, Glowing Skin

That alone makes me want to drink a carrot cake smoothie everyday 🙂

Spiced Carrot Cake Smoothie

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Prep Time: 4 hours 2 minutes

Cook Time: 4 hours 2 minutes

Servings: 2 servings

Ingredients

• 1 cup sliced carrots cooked or raw
• 1 cup cubed fresh pineapple
• 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 2-3 teaspoons maple syrup or other "sweetener" of choice to taste
• 1 teaspoon each divided, unsweetened shredded coconut and finely chopped pecans

Instructions

• Place carrots, pineapple, coconut milk, pineapple juice, spices and ice in a high-speed blender and blend until smooth. Taste, and add sweetener if desired.
• Pour in to two glasses, then sprinkle coconut and pecans on top for garnish.

Notes

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.
Use fresh, not from concentrate pineapple juice, such as Lakewood, if possible.
I used Nature Value "light" coconut milk, which has no gums or additives, and comes in a BPA free can.

EA Stewart, RD | Registered Dietitian Nutritionist Add to Recipe CollectionGo to Collections

Tried this recipe?Mention @thespicyrd or tag #thespicyrd ~ I love seeing my recipes that you recreate!

Nutrition Notes:

• Naturally gluten-free and vegan.
• The carrots are rich in vitamin A from beta carotene, vitamin K, fiber, vitamin C, and potassium, and the fresh pineapple provides vitamin C & manganese, plus bromelain which help fight inflammation.
• Turmeric is bring studied for it’s potential anti-inflammatory, anticancer, and antioxidant effects; Cinnamon may improve fasting blood glucose in patients with type 2 diabetes; and Ginger is being studied for its anti-inflammatory, and it has been found to be helpful in treating nausea and vomiting associated with surgery, pregnancy, and motion sickness.

Cheers!

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EA Stewart

Hi There! I’m EA, a registered dietitian nutritionist (RDN) in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets: anti-inflammatory, low carb, Mediterranean, paleo, vegan, vegetarian, & more. I offer nutrition coaching for wellness nutrition, digestive health (celiac disease, IBS, IBD, SIBO), autoimmune disease, & healthy aging. Learn more about my nutrition philosophy and my nutrition coaching services, sign up for my newsletter, or get in touch~I’d love to connect with you!

Thanks so much for sharing!