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Protein-Packed Carrot Cake Smoothie
Anderson Jorge

Carrot Cake Smoothie

Protein-Packed Carrot Cake Smoothie
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Prep Time 5 minutes
Chill Time 0 minutes
Total Time 5 minutes
Servings: 2
Course: Beverage / Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 large carrot about 80 g – peeled and chopped
  • 1 frozen banana – adds natural sweetness and creaminess
  • ½ cup 75 g frozen pineapple – for a subtle tropical sweetness
  • ¾ cup 180 ml milk (almond, dairy, or coconut) – for blending
  • ¼ cup 60 g Greek yogurt – boosts protein and creaminess
  • ¼ cup 20 g rolled oats – for thickness and fiber
  • 1 tablespoon almond or pecan butter – adds healthy fats
  • 1 teaspoon vanilla extract – enhances flavor
  • ½ teaspoon ground cinnamon – classic carrot cake spice
  • Pinch of nutmeg – optional for warmth
  • Optional: 1 scoop protein powder – for extra protein boost

Method
 

  1. Add chopped carrot, frozen banana, and pineapple into a blender
  2. Pour in milk and add Greek yogurt
  3. Add oats, nut butter, vanilla, cinnamon, and nutmeg
  4. Blend on high speed until completely smooth and creamy
  5. Add a splash of milk if needed to adjust consistency
  6. Taste and adjust sweetness if desired
  7. Pour into a glass and top with shredded carrots or chopped nuts
  8. Serve immediately while fresh and chilled

Notes

  • Protein: 12 g
  • Carbohydrates: 40 g
  • Fat: 10 g
  • Fiber: 6 g
  • Sugar: 20 g
  • Sodium: 120 mg