Celebrate this summer with this delicious carrot cake smoothie bowl! Ready in minutes, this is a healthy, simple version of classic carrot cake! Vegan, gluten free, paleo, whole30 and so tasty!
IT’S MY BIRTHDAY!!!
Time to party! And I’m digging into one of these carrot cake smoothie bowls as soon as I get done running my sprints for the day! You would think I would want a huge cake and sit around doing nothing but after spending the last 2 months not having the energy to workout or make any real food, I’m taking all this new energy I have and going with the flow. I have to say it feels good to be challenging my body again!
I love making healthy versions of my favorite foods. If you know me, you know I can’t get enough carrot cake. It’s my favorite. Always will be. But it’s hot (going to be 100 here on Sunday) and I don’t want to turn on the oven to make a proper cake. And I thought about these carrot cake pancakes, but let’s be honest, I need something cool and refreshing on these hot days, especially right after a workout!
What makes this birthday worthy? The toppings of course! All my favorite carrot cake additions, walnuts, raisins, unsweetened coconut flakes. What I would do to be 10 years old again and stuffing my face with my mom’s homemade carrot cake. All that frosting. But I will happily settle for a creamy dreamy carrot cake smoothie bowl any day!
This carrot cake smoothie bowl is perfect for post workout or just breakfast on a hot day! Packed with Vitamin A from the carrots, healthy fats from the walnuts, hemp hearts, and coconut, and fiber and protein, from the chia seeds and protein powder. If you are like me and have to have really cold smoothie bowls, just make sure you are using really cold milk and use shredded carrots so your blender doesn’t have to do much work!
I really wanted a waffle iron for my birthday. Oh and a headband. My hair is legit out of control. But some time with the family and finishing up our bathroom renovations will have to do for now!
Carrot Cake Smoothie Bowl
- 1 cup shredded carrots
- 1 scoop vanilla protein powder I used Vega Performance Protein
- 2 tsp. chia seeds
- 1 cup unsweetened milk I used coconut milk
- 5-6 walnut halves
- 1 tsp. cinnamon
- 1/2 tsp ground ginger
- 1 tsp. vanilla extract
- Toppings: raisins walnuts, unsweetened coconut flakes, hemp hearts, cinnamon
- In a high speed blender combine all the ingredients until smooth
- Pour into a bowl and top with the toppings.
- Enjoy cold!
What about you?
- What’s your go to birthday cake flavor?
- Carrot cake – with nuts or without?