Carrot Cake Smoothie Bowl

This post may contain affiliate links. Please read our privacy policy.

This carrot cake smoothie bowl combines the best parts of dessert and breakfast. It’s creamy, naturally sweetened with fruit, and packed with warm cinnamon flavor. Finished with toasted pecans and optional toppings like coconut chips, it’s a treat that feels fancy but comes together in minutes.

An orange smoothie bowl topped with banana, pecan, chopped dates, and coconut chips.

Carrot cake meets smoothie bowl in this wholesome recipe packed with natural sweetness, cozy spices, and a creamy texture.

With simple ingredients like frozen banana and pineapple, finely grated carrot, and a touch of cinnamon, this smoothie bowl brings comforting flavors to a fresh and healthful breakfast.

Top it with chopped dates and coconut chips for carrot cake vibes, and maple-glazed pecans for a little crunch!

If you like fun dessert themes for your smoothie bowl, try an oatmeal cookie smoothie bowl next.

How to Prep Carrots for a Smoothie bowl

I’ve tested this recipe several times and I’ve tested both coarsely grated carrots and finely grated carrots, and using finely grated carrots helps keep the smoothie from having too gritty of a flavor.

I’ve tested adding spinach to this smoothie bowl also, for added nutrients, but the color turns a slightly unappetizing color. If you’re not trying to keep the bowl bright orange, spinach is a great addition, nutritionally.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

frozen banana – for a thick, creamy texture and natural sweetener. Freeze your own or buy this in bags.
frozen pineapple – adds tropical flavor and bright acidity. I use store-bought.
grated carrot – gives a subtle earthy sweetness, fiber, and the carrot cake feel.
Greek yogurt – Adds creaminess and a tangy flavor while boosting protein.
oat milk – my favorite plant-based milk, oat milk has a neutral, slightly sweet flavor.
Medjool date – naturally sweetens and gives a caramel-like flavor.
ground flaxseed – Adds omega-3s and fiber.
vanilla extract – Enhances the sweetness and ties together the carrot cake flavors.
ground cinnamon – Brings warm, cozy spice that’s key to the carrot cake vibe.
topping: you can add sliced banana for even more fruit. I like a chopped date and coconut chips, which reminds me of carrot cake. I also include instructions to make maple pecans if you want to add them for crunch.

Substitutions

Greek yogurt – Use coconut yogurt for a dairy-free option.
oat milk – Use another plant-based milk or use water.
Medjool date – Substitute with maple syrup or leave it out for a less sweet smoothie.
frozen pineapple – Mango works well as a replacement for a similar tropical flavor.
ground flaxseed – try chia seeds or hemp hearts instead or skip it.
pecans – Walnuts or almonds make a good alternative for the topping.

Instructions

Prep Tips

Appliance: I use the Ninja Home System blender attachment.
Make the pecan topping first and allow it too cool while you blend the smoothie bowl.

To make the toasted pecans.

Heat a frying pan over medium-low heat and add the chopped pecans. Heat them for 4-5 minutes or until they are hot and fragrant, being careful not to allow them to burn.
Remove from the heat and add the maple syrup, vanilla extract, and cinnamon. Mix well and transfer to a plate to stop cooking and start cooling.

Add all of the ingredients to the blender.

An orange smoothie blending in a blender.

Mix well for 60-90 seconds, scraping down the sides as needed. Add extra liquid only a tablespoon at a time if needed to help with blending.

Pour the smoothie mixture into a bowl and top with the cooled pecans. Add sliced banana, a chopped date, and some toasted coconut chips if you want to garnish it more, or just serve.

Tips for Making a Thick Carrot Smoothie Bowl

Use finely grated carrots to ensure they blend smoothly into the smoothie and prevent a gritty texture.
Scrape down the blender sides as needed to fully incorporate the grated carrot.
Frozen fruit is one of the keys to a super thick and creamy smoothie bowl!
Add minimal liquid for a thicker smoothie bowl. Add additional liquid by the tablespoon when needed for blending.
Letting the pecans cool ensures they stay crunchy and flavorful when added as a topping.
Customize the toppings with fresh fruit, toasted nuts, seeds, or nut butter.

What to Serve with a Carrot Cake Smoothie Bowl

For breakfast, pair this carrot cake smoothie bowl with a slice of whole-grain avocado toast.

For an extra indulgent topping, add a drizzle of almond butter, peanut butter, or dollop of coconut yogurt over the smoothie bowl. You can also sprinkle on homemade granola or chopped walnuts for added texture and flavor.

Storage

It’s best to make smoothie bowls as needed, they will melt when kept in the fridge. You can meal prep the pecans at the beginning of the week and use them throughout the week as needed.

Frequently asked questions

Can I make a carrot cake smoothie bowl without bananas?

The frozen banana is what helps achieve the extra creamy texture in smoothie bowls. You can try swapping with avocado or frozen yogurt instead.

An orange smoothie bowl topped with banana, pecan, chopped dates, and coconut chips with the text carrot smoothie bowl.

Love this? Share it!

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @myplantbasedbowlblog on Instagram.

My Plant-Based Bowl | Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.