From the Kind Kitchen: The Carrot Cake Smoothie

The Carrot Cake Smoothie my toddler and I are in the process of drinking (his portion already gone and empty cup thrown on the floor in the background)!

This morning I was on the hunt for not only a nutritious breakfast option, but also something that was kind to the planet and the animals who inhabit it. Behold the carrot cake smoothie!

I am a huge fan of smoothies, but I usually just add already frozen fruit to a blender (along with almond milk of course). I wanted something different today. I decided to try my hand at adding spices to my smoothie and it turned out to be fabulous!

Most people who are fans of smoothies add some type of veggie to them (like kale or spinach), but something I never added before was a hearty vegetable like carrots, beets, etc. I’ve tried these juices before but never in a smoothie. I instantly started thinking about carrot cake, which is one of my favorites. I’ve heard of people making a smoothie version and I could have easily looked on Pinterest to find the latest and greatest recipe, but I figured, “Hey…I got this on my own!” I love experimenting in the kitchen and I figured that I would give it a try without a recipe. Guess what? It was a total success and I just had to share.

As the spiced concoction hit my taste buds, I was suddenly transported to a time when I was eight months pregnant and a dear friend brought me a carrot cake (satisfying a craving which made it taste even better than it already was). The taste of the smoothie was so reminiscent of actual carrot cake that I was in bliss, but without the extra calories. The more I thought about the smoothie - the thing that made it taste so good was that it was made of all natural, organic, cruelty-free ingredients and it wasn’t bad for me. Check out the recipe below if you want some of this kind goodness in your belly!

Compassionate Carrot Cake Smoothie

Serves Two


                4-6 whole organic carrots (boiled or steamed)

                1 whole organic banana

                1 teaspoon cinnamon

                ½ teaspoon nutmeg

                ¼ teaspoon vanilla extract

                *½ cup all natural, creamy peanut butter (can substitute other nut/seed butter)

                1 cup almond milk


  1. Wash, peel, and boil (or steam) the carrots
  2. Add almond milk, vanilla extract, nutmeg and cinnamon to blender
  3. Add peanut butter and banana to blender (try slicing the banana into 3 sections to make it fit in the blender better)
  4. When the carrots are cool enough to handle, slice the carrots and place in blender
  5. Blend away!
  6. Pour into glass and enjoy!

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