This Carb-Conscious Carrot Cake Smoothie is a marvelous breakfast, snack, or treat! It’s perfectly creamy, sweet, warmly-spiced, and a pure joy to the last sip.
This post is sponsored by Truvia®.
Nothing shouts SPRING like carrot cake, and lately, I’ve been carrot caking everything I possibly can.
There’s just something about the way all of the flavors combine in carrot cake that makes any treat undeniably enticing. It’s creamy, it’s cinnamony, it has a bit of crunch, fresh flavors…everything we love in a great treat.
For this carrot cake adventure, we’re going all in on a smoothie.
But not just any smoothie…
This carrot cake smoothie is loaded with that warmly-spiced carrot cake flavor, but in a carb-conscious treat everyone can enjoy. And when I say everyone, I mean literally everyone! I use Truvia® Sweet Complete™ All-Purpose Sweetener to make the smoothie sweet without adding any sugar or extra calories, so it’s perfect for anyone counting calories or watching their sugar intake or looking to limit carbs.
Let’s talk ingredients!
Carb-Conscious Carrot Cake Smoothie Ingredients:
Cauliflower: It may sound strange if you’ve never tried it, but cooked cauliflower becomes nice and creamy when blended in a blender. You may already be familiar with the concept if you’ve made my Creamy Cauliflower Sauce.
When cooked cauliflower is frozen, it is perfect for using in smoothies to add bulk and creaminess, similar to bananas but without the fructose. In this sense, steamed and frozen cauliflower works marvelously in this carrot cake smoothie to generate a thick and creamy sweet treat.
If you don’t follow a low-carb diet, you can replace the cauliflower with one large ripe frozen banana.
Carrot: A large fresh carrot is added to the mix in order to generate that carrot cake vibe. To ensure the smoothie turns out super creamy, you can always cook the carrot with the cauliflower. This will unlock some of the natural sweetness in the carrot and also prevent the smoothie from any graininess. However, you can absolutely use raw carrot! I do this most of the time.
Ground Cinnamon, Ground Nutmeg, Fresh Ginger: Crucial to carrot cake, ground cinnamon, nutmeg and fresh ginger bring a great deal of warm, sweet flavors to the table with a touch of nuttiness and a little kick. Essentially, we’re taking out palate on a wild ride with these flavors!
Canned Coconut Milk: The liquid that blends it all together! I love using light canned coconut milk in smoothies because it makes them taste incredibly rich and creamy. You can also go with full-fat canned coconut milk. I don’t recommend using a non-dairy milk from a carton as you won’t get the same creaminess that you do with the canned coconut milk.
Calorie-Free Granulated Sweetener: I use Truvia® Sweet Complete™ to sweeten the smoothie and keep it carb-conscious. Truvia® Sweet Complete™ is an all-purpose, granulated stevia sweetener that is a cup-for-cup replacement for sugar, which makes it an easy substitution into all of your favorite recipes. Made from a delicious blend of stevia leaf extract, chicory root fiber and erythritol, Truvia® Sweet Complete™ also bakes and browns in recipes making it the perfect swap into everything from smoothies to glazes to desserts.
I have learned that every individual has a different taste for sweetness, so feel free to adjust the amount of sweetener to your personal taste. The way the recipe is written, you’re getting a subtly sweet smoothie without it tasting like candy 😉
Optional: You can add your favorite protein powder or collagen powder to the smoothie to give it a boost of protein.
For Garnish: The topping is often the most fun! I add a dollop of homemade coconut whipped cream or yogurt on top with some chopped walnuts and shredded coconut. I like to eat it with a spoon with a little topping in each bite for texture. If you aren’t low-carb, you can add raisins on top as well.
How to Make a Carrot Cake Smoothie:
Now the fun part!
All we do is add all of the ingredients to a high-powered blender and blend until it is completely smooth. This may take a couple of rounds if you’re using a smoothie setting on your blender, as small chunks of carrot may still be present after one round.
Taste the smoothie and add more sweetener, cinnamon, and/or ginger if desired.
And that’s it! All it takes is a few basic, fresh ingredients and you’re all set for a delicious breakfast or snack that you can sip on any time of the year.
More Carrot Cake Treats:
- Paleo Carrot Cake Pancakes
- Low-Carb Carrot Cake
- Paleo Carrot Cake Blondies
- Vegan Carrot Cake Scones
- Paleo Carrot Cake Banana Bread
- Paleo Carrot Cake with Vegan Cream Cheese Frosting
Low-Carb Carrot Cake Smoothie
Carrot Cake Smoothie:
- 1 cup cauliflower steamed then frozen
- 1 small carrot chopped (½ cup)
- ½ tsp ground cinnamon
- 1 tsp fresh ginger peeled and minced
- Tiny pinch nutmeg
- 1 1/2 cups light canned coconut milk
- 1 1/2 Tbsp Truvia® Sweet Complete™ All-Purpose Sweetener
- 2 scoops collagen powder or vanilla protein powder optional
- 1 Tbsp chopped walnuts
- 1 Tbsp Unsweetened Shredded Coconut
- Coconut Whipped Cream
- Add all of the ingredients to a high-powered blender and blend until it is completely smooth. This may take a couple of rounds if you’re using a smoothie setting on your blender, as small chunks of carrot may still be present after one round.
- Taste the smoothie and add more sweetener, cinnamon, and/or ginger if desired and re-blend to incorporate.