Carrot Cake Smoothie

This carrot cake smoothie takes advantage of our winter root vegetables while packing an anti-inflammatory smoothie punch that’s filling and satisfies the sweet tooth!

  • Author: Laura Brigance, MS, CHC
  • Yield: 1 smoothie 1x



1 medium carrot, chopped or grated

2/3 of a frozen banana (or 2/3 cup frozen banana)

1/2 cup of unsweetened milk

1/2 cup Greek yogurt

1/4 tsp cinnamon

1 tsp grated ginger (fresh)


  1. Grate or finely chop the carrot.
  2. Grate the fresh ginger.
  3. Combine all ingredients into a high-powered blender. Blend on high until super smooth, taking care to ensure all the carrot chunks are broken down.
  4. Pour and enjoy!

Keywords: smoothie, gluten free, sugar free, dairy free