Summer of Smoothies (week 2): Carrot Cake Smoothie

Carrot Cake Smoothie | Very Culinary

by Amy Flanigan on June 7, 2013 · 5 comments

I’m always seeing different types of sandwiches converted to pizzas and soups. Like the Rueben, or BLT, or Cuban. And I thought, why couldn’t I take some popular pies or cakes that I love, and convert them to smoothies? Like carrot cake. 

I thought the ingredients would translate really well. And it did!

Carrot Cake Smoothie | Very Culinary

Is this breakfast? Is it dessert? I’ll leave that up to you. Either way, it’s delicious! And you don’t need to wait an hour for it to bake ;-)

Carrot Cake Smoothie
Serves 2
Prep time: 10 minutes

• 1 cup low fat vanilla frozen yogurt
• 1/3 cup milk
• 2 (4 ounce) jars carrot baby food
• 1/2 teaspoon vanilla
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/3 cup pecans, chopped
• 10 baby carrots, roughly chopped (about 1/2 cup)
• 1/2 cup ice

Place frozen yogurt, milk, carrot baby food, vanilla, both sugars and spices in a blender. Process until combined. Add in the pecans, carrots, and ice. Blend until smooth.

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Check out the entire series!
Week 1: Strawberries and Cream Smoothie


Leave a Comment

{ 5 comments… read them below or add one }

kristi August 26, 2013 at 4:00 pm
Joanne June 8, 2013 at 6:11 pm

Mmm maybe I’ll have this as breakfast AND dessert…and if I top it with a puff of cream cheese frosting, you won’t tell, right?


Jen @ Savory Simple June 7, 2013 at 8:15 pm

What a brilliant idea for a smoothie!


Sandi Benoit June 7, 2013 at 7:29 am



Jett Whitfield June 7, 2013 at 6:05 am

Sounds delicious!


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