Carrot Cake Smoothie Bowl

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Carrot cake is one of my favorite desserts. I genuinely love the taste of carrots and the subtle spice in the cake. I don’t know about you, but any time I see carrot cake on a dessert menu I have to order it. I’m such a chocoholic and usually always opt for the carrot cake over a chocolate dessert which says a lot!

After eating this smoothie bowl I realized I can basically eat carrot cake for breakfast! I created this recipe using many of the ingredients for carrot cake such as carrots, vanilla, cinnamon and ginger. I also added turmeric because it fits into this recipe so seamlessly. I added walnut butter to give it a slightly nutty taste, but if you don’t have walnut butter you can easily use almond butter instead. I used maple walnut probiotic granola on top, but if you’re paleo opt for a grain-free granola.

This bowl is packed with healthy fat, protein and nutrients so go make this for breakfast or even dessert!

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You NEED to make this vegan + gluten-free carrot cake smoothie bowl!Click To Tweet

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Carrot Cake Smoothie Bowl

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    Ingredients

    Scale

    1 cup almond milk

    1/3 cup steamed and cooled carrots

    1 tbsp walnut butter (or almond butter)

    1/2 tsp vanilla extract

    1 frozen banana

    1/2 cup steamed and frozen cauliflower

    1/2 tsp cinnamon

    1/4 tsp ginger

    1/4 tsp turmeric

    Small pinch of pink sea salt

    Instructions

    Add all ingredients to a high-speed blender and blend until smooth and creamy. Top with granola, coconut flakes and walnuts.

    Notes

    Optional additions: 1 tsp maca powder and 1 scoop vanilla collagen peptides

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