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Spiced Carrot Cake Smoothie

Prep Time4 hrs 2 mins
Cook Time4 hrs 2 mins
Servings: 2 servings
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 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


  • 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.


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.