Carrot Cake Smoothie Recipe Topped With Coconut Whipped Cream
This delicious smoothie is made with simple ingredients and packed with carrot cake flavor. The natural sweetness of the orange and carrots are balanced by a blend of spices, while a spoonful of homemade coconut whipped cream serves as the perfect finishing touch.It's healthy, nutritious, and tastes like a slice of carrot cake in drink form!
1CanCoconut Milk(Use the remainder from the whipped cream)
1Large Banana(Cut into slices and frozen)
1Large stalksCelery(Roughly chopped)
1LargeOrange(Peeled)
4LargeRaw Carrots(Roughly chopped)
3/4TspCinnamon
3/4TspGround Allspice
1/2TspGround Nutmeg
4-6Ice cubes
Optional Garnish
Ground cinnamon
Finely Chopped Walnuts
Instructions
To Make The Whipped Cream
Chill the coconut milk in the refrigerator for several hours or overnight. To prepare, remove the can from the refrigerator without shaking or turning and remove the lid. Scoop out the solidified “cream” from the top of the can and transfer it to a mixing bowl. Reserve the remaining liquid coconut milk to use in the smoothie.
Add the maple syrup and orange zest, if desired, to the mixing bowl and blend until light and airy. Allow the coconut cream to warm up slightly before blending if lumps persist. Cover over and place the bowl in the refrigerator until ready to use.
To Make The Smoothie
Add the coconut milk and frozen banana slices to a high-speed blender and blend until smooth. This should take around 30 seconds.
Add the celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes and blend at high speed until completely combined and creamy. This should take approximately 1-2 minutes.
Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve your healthy carrot cake smoothie immediately. Enjoy!
Keyword Breakfast, Carrot Cake, Nutritious, Quick and easy, simple