Carrot cake might be my favorite cake. I like to pretend it’s healthy because of the carrots, but really, I just like the cake part. Mmmmm, cake.
Cake isn’t really allowed on the 21 Day Fix, though (at least, not the way *I* like my cake).
Today I’ve got a healthy carrot cake shake for you, though – full of flavor (and veggies), but still has that carrot cake magic. You’re going to love this 21 Day Fix Carrot Cake Smoothie! (Side note about all my 21 Day Fix recipes…really, they’re just healthy, whole foods – no need to be following the Fix or any portion-control container program to enjoy them!).
A couple things about this smoothie…
First, it has a Coconut Whipped Cream recipe along with it (enjoy!). If you’re short on time, this is totally optional, of course. And second, you can add protein by adding some vanilla protein powder.
21 Day Fix Carrot Cake Smoothie
{pin for later!}
Pro Tip: For best results, use coconut milk that does not contain guar gum to make the whipped cream.
Prep time: 10 minutes
Serves: 1
Coconut Whipped Cream Ingredients:
1 13.5-oz. can coconut milk, chilled
1 t. orange zest (optional)
Smoothie Ingredients:
1/2 c. coconut milk
1/2 large banana, cut into chunks and frozen
1 large stalks celery, roughly chopped
1/2 large orange, peeled
2 large carrots, roughly chopped
1/2 t. cinnamon
1/2 t. ground allspice
1/4 t. ground nutmeg
2-4 ice cubes
Optional: add one serving of vanilla protein powder to get that protein in!
Optional Garnish:
Ground cinnamon
Finely chopped walnuts
Directions:
- Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
- Add maple syrup and orange zest, if desired, to mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in refrigerator until ready to use.
- Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
- Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.
- You can double this recipe, too! 🙂
Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately.
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself…and that goes for all recipes, not just mine – I’ve seen some super shady ones out there!
21 Day Fix container counts:
- 1 green
- 1 purple
- 1 red (if you add protein powder)
- 2 tsp (depending on how much whipped cream you add…since 8 oz of unsweetened coconut milk is 1 teaspoon and the recipe calls for 4 oz of coconut milk and a dollop of the whipped “cream,” I’d call this 1 tsp if you keep the dollop a reasonable size. SIDE NOTE: Dollop is a great word).
- If you add the walnuts, don’t forget to count them as a blue
21 Day Fix Carrot Cake Smoothie
Ingredients
Coconut Whipped Cream Ingredients
- 1 13.5- oz. can coconut milk chilled
- 1-2 T. maple syrup optional
- 1 t. orange zest optional
Smoothie Ingredients
- 1 c. coconut milk
- 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
Instructions
- Chill coconut milk in refrigerator for several hours or overnight. To prepare, remove can from refrigerator without shaking or turning and remove lid. Scoop out the solidified “cream” from the top of the can and transfer to a mixing bowl. Reserve remaining liquid coconut milk to use in smoothie.
- Add maple syrup and orange zest, if desired, to mixing bowl and blend until light and airy. Allow coconut cream to warm up slightly before blending if lumps persist. Cover and place bowl in refrigerator until ready to use.
- Add the coconut milk and frozen banana to a high-speed blender and blend until smooth, around 30 seconds.
- Add celery, orange, carrots, cinnamon, allspice, nutmeg, and ice cubes. Blend on high speed until completely combined and creamy, approximately 1-2 minutes.
- Pour into glasses and top with a scoop of coconut whipped cream. Garnish with a dash of cinnamon or finely chopped walnuts, if desired, and serve immediately. Enjoy!
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