Carrot Cake Smoothie

Easter this year was quite relaxing. It was a beautiful, breezy sunny day in Orlando, making it a near perfect opportunity for a trip to the golf course (plenty of sunscreen included) and more time spent socializing in the outdoors afterwards. A successful day like this deserved a bit of rest, so my holiday recipe is just a day late. 😉

Originally my Easter recipe was to be a clean decadent version of Reese’s Peanut Butter Eggs, but I decided last minute to whip up this creamy Carrot Cake Smoothie (I was never really a carrot cake gal, but it honestly just sounded too good)! Plus, it’s been a while since I’ve posted a smoothie recipe (which was this one), and I truly think this one’s for you!

What a surprise it was, incorporating carrot into the smoothie mix. The result: a subtle, rich concoction with notes of ginger and nutmeg, giving it some FLARE. Allow some trust in me here, this is worth a try.


  • 1 organic banana
  • 1 organic carrot, chopped
  • 1 Medjool date
  • 1 tbsp flaxseeds
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp fresh ginger
  • Pinch of nutmeg
  • 1 scoop collagen peptides (I use Vital Proteins) (optional)
  • 1/2 cup oat milk (or your choice dairy-free milk)
  • 3-5 ice cubes
  • coconut flakes (for garnish) (optional)


  • Combine all ingredients, minus the ice, until well blended
  • Throw in ice and blend just a bit more
  • Top with coconut flakes, and serve right away!

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