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Healthy Eating Recipes

Carrot Cake Smoothie Bowl

Prep Time
15 mins.
Cook Time
15 mins.
Serves
4 cups (2 servings)
Carrot cake smoothie bowl recipe

Have dessert first! This creamy and satisfying smoothie has lots of tangy natural sweetness and spiced aromas of fall.

Ingredients

  • 1-1/2 cups (375 mL) coarsely chopped peeled
  • carrots (about 2)
  • 1 cup (250 mL) almond milk
  • 1-1/2 cups (375 mL) ice
  • 1/2 cup (125 mL) raw peeled and cubed butternut squash
  • 1/2 cup (125 mL) raw cashews, soaked*
  • 1/2 cup (125 mL) chopped pineapple
  • 1/4 cup (60 mL) pitted dates (about 6)
  • 1 tsp. (5 mL) cinnamon
  • 1/2 tsp. (2 mL) ginger
  • 1/4 tsp. (1 mL) sea salt
Toppings:
  • Carrot ribbons
  • Coconut chips
  • Raisins
  • Walnuts
  • Cinnamon
  • Puffed quinoa

Directions

  1. Combine all ingredients in a high speed blender and blend until smooth.
  2. Spoon into bowls and serve topped with carrot ribbons, coconut chips, raisins, walnuts, cinnamon, and puffed quinoa.
Tip:
  • Place 1/2 cup (125 mL) rinsed cashews in a bowl with 1 cup (250 mL) filtered water; let soak for 2hrs up to overnight. To make carrot ribbons, run a peeler along length of carrot to make ribbon strips.

Nutrition Information

Per 1/4 of the Recipe (Calculated with 6 Carrot Strips and 15ml of each of the toppings)Calories: 470 kcal, Protein: 11 grams, Fat: 22 grams, Carbohydrate: 59 grams, Fibre: 9 grams, Sodium: 450 mg