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Greta

Carrot Cake Smoothie with Coconut Whipped Cream

Fresh carrots, banana, orange, and warm spices blended into a creamy smoothie topped with homemade coconut whipped cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling time 8 hours
Servings: 2
Course: Breakfast, Drinks
Ingredients Equipment Method

Ingredients
  

Coconut Whipped Cream
  • 1 13.5- oz. can coconut milk chilled overnight
  • 1 –2 T. maple syrup optional
  • 1 t. orange zest optional
Smoothie
  • 1 c. coconut milk use the reserved liquid from the whipped cream can!
  • 1 large banana cut into chunks and frozen
  • 2 large stalks celery roughly chopped
  • 1 large orange peeled
  • 4 large carrots roughly chopped
  • ¾ t. cinnamon
  • ¾ t. ground allspice
  • ½ t. ground nutmeg
  • 4 –6 ice cubes
Optional garnish: Ground cinnamon, finely chopped walnuts

Equipment

  • Mixer

Method
 

Make the Coconut Whipped Cream:
  1. Chill the coconut milk can in the refrigerator for several hours or overnight — do not shake or turn the can. When ready, open the lid and scoop out the solidified cream from the top into a mixing bowl. Reserve the remaining liquid coconut milk for the smoothie.
  2. Add maple syrup and orange zest if using. Whip until light and airy. If lumps persist, let the cream warm slightly before continuing to blend. Cover and refrigerate until ready to use.
Make the Smoothie:
  1. Add the coconut milk and frozen banana to a high-speed blender. Blend until smooth, about 30 seconds.
  2. Add the celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high until completely smooth and creamy, about 1–2 minutes.
  3. Pour into glasses, top with a generous scoop of coconut whipped cream, and garnish with a dash of cinnamon or chopped walnuts if desired. Serve immediately. Enjoy!