Carrot Cake Smoothie

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Recipe from Two Peas and Their Pod

A creamy, protein-packed Carrot Cake Smoothie made with real carrots, banana, oats, warm spices, and a touch of maple syrup. It’s a healthy, satisfying smoothie that tastes just like carrot cake!

Prep Time10

Total Time10

Course: Drinks

Cuisine: American

Keyword: carrot, carrot cake, cottage cheese, smoothie

Servings:

Calories: 290kcal

Ingredients

1 cup shredded carrots, about 2 medium carrots, peeled if desired
1 medium banana, peeled, sliced, and frozen
3/4 cup unsweetened vanilla almond milk, or milk of choice
1/2 cup cottage cheese
1 scoop vanilla protein powder
2 tablespoons oats
2 teaspoons maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Scoop of ice, for a thicker smoothie

Instructions

Add ingredients to blender. In a high-powered blender, combine the shredded carrots, frozen banana, almond milk, cottage cheese, protein powder, oats, maple syrup, vanilla extract, cinnamon, nutmeg, and ice.
Blend until smooth. Blend on high until smooth and creamy, about 1 minute.
Adjust consistency. If the smoothie is too thick, add a splash more milk. For a thicker smoothie, add a few extra ice cubes and blend again.
Serve. Pour into glasses and enjoy immediately.

Notes

A high-powered blender works best, but you can still make this with a standard blender, just blend a little longer.
You can use any milk you like: almond milk, oat milk, or dairy milk all work well.
For extra creaminess, use a frozen banana and don’t skip it.
Adjust sweetness to taste by adding a little more or less maple syrup.
To make it thicker, add more ice.
To thin it out, add a splash more milk until you reach your desired consistency.
If you prefer, swap cottage cheese for Greek yogurt for a similar creamy, protein-packed result.
This smoothie is best enjoyed immediately.

Nutrition