Need more healthy smoothie recipes? Try my avocado smoothie, almond butter smoothie, or chocolate peanut butter smoothie, or chunky monkey smoothie next. I know what you’re thinking, but hear me out. Vegetables in smoothies CAN actually taste good. Case in point: my carrot smoothie. The carrots add a surprising amount of sweetness, and when blended with oats, cinnamon, and a few special mix-ins, you’re guaranteed a fiber-packed treat that literally tastes like carrot cake.
Why I love this recipe
It’s very healthy. We’re talking carrots, oats, and flax seeds as the main ingredients, all of which are rich in fiber. Pair that with yogurt and protein powder for extra protein, and you’ve got a nutrient-dense smoothie. A fast and complete breakfast. Like oatmeal smoothies, this is an all-in-one drink you can sip and stay full for hours. Tastes like dessert. Take one sip and tell me this doesn’t taste like carrot cake–I dare you!
Ingredients needed
Carrots. The bulk of the smoothie. If you’re not sure if your blender can handle roughly chopped carrots, grate it first. Rolled oats. I prefer using old-fashioned oats over instant oats, as I find it makes the smoothie creamier. Don’t use steel-cut oats since they’re much harder to blend. Sweetener. I used allulose to keep this smoothie sugar-free, but white sugar, brown sugar, or a liquid sweetener like honey can all work. Ground flaxseed. For added fiber and adds thickness. Feel free to use chia seeds or LSA mix instead. Protein powder. Optional, but I prefer adding a scoop of vanilla protein powder. Yogurt. Another optional mix-in. I find a few tablespoons of Greek yogurt make the smoothie creamier–and it adds more protein. Milk. I used unsweetened almond milk, but any milk works. Vanilla extract. Helps the smoothie take more like a sweet treat. Cinnamon and nutmeg. To complement the carrot flavor.
Find the printable recipe with measurements below.
How to make a carrot smoothie
Step 1- Blend. Add all ingredients in a high-speed blender and blend until it reaches your desired consistency. Step 2- Serve. Pour into a tall glass, top with shredded coconut, and enjoy!
Arman’s recipe tips
Thicken it up. Use frozen carrots to keep the smoothie cold, or blend it with ice. Start at a low speed. If you’re blending large chunks of carrot, it can be easy to overheat the blender. I suggest sticking with a low speed, then gradually working your way up before reducing the speed again. Make it ahead of time. Get the ingredients ready to go in your blender the night before. Then in the morning, all you have to do is blend and serve.
Storage instructions
To store: This smoothie can be stored in the fridge, covered, for up to 3 days. Be sure to stir it well before serving.
Vegan. Use coconut yogurt and dairy-free milk. Swap the yogurt. Try cottage cheese or dairy free cottage cheese instead. Frozen fruit. For a more traditional smoothie flavor, add frozen bananas, pineapple, and mango, or use orange juice as the liquid. Elevate the flavor. Try fresh ginger, turmeric, Healthy fats. Add frozen avocado, hemp seeds, or nut butter.
To freeze: Store the smoothie in ice cube trays in the freezer for up to 6 months. When ready to enjoy, place the frozen portions into a blender and blend until thick and smooth.
Frequently asked questions
More healthy breakfasts to try
Coconut milk smoothie Baked oats Breakfast smoothie Protein oatmeal
Originally updated March 2023, updated and republished August 2024
