Carrot Cake Smoothie Bowl
This smoothie bowl recipe combines fresh carrots, bananas, and cinnamon, blended to creamy perfection.
Serving Size 1
Equipment
Ingredients
For the smoothie bowl
- 1 cup frozen banana
- 1 cup frozen pineapple
- 1 carrot finely grated
- 1/4 cup Greek yogurt
- 1/4 cup oat milk
- 1 Medjool date pitted
- 1 tablespoon ground flax seed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
For the pecans
- 1 tablespoon pecans
- drizzle maple syrup
- splash vanilla extract
- pinch ground cinnamon
Instructions
For the toasted pecans
- Make these first so they can cool before using them on the smoothie and the smoothie isn’t sitting there melting.
- Heat a frying pan over medium low and add the chopped pecans. Heat for 4-5 minutes or until they are hot and smell toasty.
- 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.
For the Smoothie Bowl
- Add all ingredients for the smoothie bowl to a blender.
- Blend well for 60-90 seconds, scraping down the sides if needed. You’ll want to incorporate all of the shredded carrot and it may slide up the blender. Add extra oat milk only as needed, a tablespoon at a time, for the thickest smoothie bowl.
- Pour the smoothie mix into a bowl. Add the toasted pecans. Optionally you can serve with a sliced banana, chopped Medjool date, and a few coconut chips.
Video
Notes
Use finely grate carrots instead of coarsely grated for a less gritty texture to the smoothie bowl.
Adjust the thickness to your preference. Smoothie bowls are generally thicker than smoothies because you garnish them and eat them with a spoon instead of drinking with a straw.
To make it a thinner drinkable smoothie, add more liquid, skip the garnishes, and pour into a glass.
