Vegan Carrot Cake Smoothies

Vegan Carrot Cake… in smoothie form! These smoothies are a quick Easter weekend breakfast that come together in no time. Refined sugar free, these Vegan Carrot Cake Smoothies are a delicious way to start the day off right.

Vegan carrot cake smoothie in glass on purple napkin

Smoothies aren’t necessarily a fantastic brunch food. I know. 

The thing is… I wanted to make a carrot cake breakfast for y’all, and while Carrot Cake Pancakes sounded utterly delightful, I wound up going the smoothie route. Because what’s carrot cake ANYTHING if there’s not a delightful creaminess?

While this smoothie doesn’t sound like much to write home about, it’s packing some MAJOR flavor.

It’s also gluten free and vegan… and you can make it refined sugar free, too. But who’s counting, really?

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    Why I love this recipe:

    The taste of this smoothie is understated. It’s not a carrot cake in your FACE! punch. Which, let’s all agree, might be shocking, especially for those of us who could normally take or leave carrots.

    This smoothie is gives carrots a good name and tastes a little like dessert for breakfast or a snack.

    The carrot flavor isn’t overwhelming, but it adds a lovely sweetness. The cashew milk adds creaminess, and the protein powder adds an almost cake-like flavor. (It sounds weird, but trust me on this, y’all.) And the ice adds the chill.

    The overall combination is lovely, and it has great carrot cake flavor. After all, who doesn’t enjoy adding some veggies and fiber to their morning meal?

    While it’s no carrot cake or Carrot Cupcakes, it’s a pretty easy and flavorful breakfast!

    More smoothie recipes to try: Vegan Thin Mint Smoothie | 45 Back to School Breakfast Smoothies | Creamy Winter Citrus Smoothie | Vegan Vanilla Apple Pie Smoothie | Strawberry Orange Sunrise Smoothie

    Glass of vegan carrot cake smoothie on purple napkin

    What you need to make this recipe:

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    You’ll also need to grab a few ingredients…

    • Unsweetened vanilla cashew milk — I normally do not use flavored nondairy milk, but it just works here. Feel free to use your favorite soy milk, coconut milk, almond milk, etc., if you prefer.
    • Vegan vanilla protein powder — this is going to give us that cake flavor. Use your favorite brand!
    • Carrots — I find that it’s easier to blend them if they’re shredded, but you can chop yours and throw them into the blender with the knowledge that it might take a while for your smoothie to become smooth
    • Ice — for some chilliness!
    • Garnishes — if you want to make your smoothie feel fancier, add some additional shredded carrots and chopped walnuts as a garnish

    Other additions to try:

    • Add a pinch of spice! Ground cinnamon, ginger and nutmeg would be excellent here. Just don’t use a heavy hand!
    • Drizzle in some sweetness. If you want to add sweetener to your smoothie, pure maple syrup or honey would be my choice.
    • Add some more fiber. A tablespoon of chia seeds will help the texture of this smoothie, as well as add some bonus fiber to it.
    • Nut butter is always awesome! Add a tablespoon or two of almond butter, peanut butter or your favorite nut butter for a little more fat and protein.

    The combination of the vanilla dairy free milk and the protein powder gives this smoothie a cake-like taste!

    Overhead view of vegan carrot cake smoothie on purple napkin

    How to make this creamy Carrot Cake Smoothie recipe

    Measure the cashew milk, protein powder, carrots and ice into a blender. You may use fresh or frozen carrots.

    Blend until smooth.

    Serve immediately, and garnish with shredded carrots and chopped walnuts.

    Angled overhead view of vegan carrot cake smoothie on purple napkin

    Frequently Asked Questions

    Are frozen carrots good for smoothies?

    Yes! Using frozen carrots in your smoothie will add the awesome carrot flavor, as well as a wonderful creaminess that comes with frozen fruits and veggies that are blended when frozen.

    Why should I try this recipe?

    This is a fun twist on a classic cake recipe… in smoothie form! It’s got similar ingredients and is a delicious way to start any more, especially since it’s packing in some nutrition first thing.

    Here’s how I made mine and how you can make your own:

    Angled overhead view of vegan carrot cake smoothie on purple napkin

    Vegan Carrot Cake Smoothies

    Erin Parker, The Speckled Palate
    Vegan Carrot Cake… in smoothie form! These smoothies are a quick Easter weekend breakfast that come together in no time. Naturally sweetened and wonderfully delicious, these Vegan Carrot Cake Smoothies are a tasty way to start any day.
    4.80 from 5 votes
    Servings 1 smoothie
    Calories 881 kcal
    Prep Time 7 minutes
    Total Time 7 minutes


    • 1 cup unsweetened vanilla cashew milk
    • 1 scoop vegan vanilla protein powder
    • ¾ cup chopped or shredded carrots
    • ½ cup ice
    • Shredded carrots and chopped walnuts for garnish

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • Measure the cashew milk, protein powder, carrots and ice into a blender.
    • Blend until smooth.
    • Serve immediately, and garnish with shredded carrots and chopped walnuts.


    You can easily double or triple the recipe for more!


    Serving: 1smoothieCalories: 881kcalCarbohydrates: 52gProtein: 29gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 5mgSodium: 178mgFiber: 7gSugar: 40g
    Keyword Breakfast, carrot cake breakfast, carrot cake smoothie, easy smoothie, easy smoothie recipe, smoothie, smoothie recipe, smoothie with protein powder, vegan smoothie, vegan smoothie recipe
    Course Smoothies
    Cuisine American
    Tried this recipe?Let us know how it was!
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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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      1. You might be right, Krys. I feel like I need to make whipped cream with it or something to add the decadence to the carrot cake pancakes.

    1. Yay! A healthy, Easter-appropriate breakfast before the family feasting begins! I’ll be making this when I get back from my Easter Sunday run before I head to my parent’s home for some major Easter feasting 🙂 And I made carrot cake to take with us so I’m definitely on a carrot cake binge at the moment!

    2. As someone who has a lot of trouble with sugar, I can’t wait to try something this – sounds so decadent and love that it’s sugar free!

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