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Breakfast, Dairy Free, Food, Gluten Free, Paleo, Smoothies & Juices, Spring, Vegan

VEGAN CARDAMOM CARROT CAKE SMOOTHIE


This year, one of my goals is to get more of my tried and true recipes out of my recipe box and onto these pages. I currently have 50+ recipes in my archives and am always whipping up something new, but eventually I will get around to sharing them all (I’m also working on a fun recipe-based project, set to launch later this year!). My Vegan Cardamom Carrot Cake Smoothie is an ancient recipe hailing from my pre-blogging days when I used to just post my recipes on Instagram with pictures I took on my iPhone. It became a fast favourite in our kitchen that we eventually forgot about during the process of starting JustineCelina and deep-diving into recipe development. Earlier this year I pulled this recipe out of my archives and threw it back into testing so I could finally publish it this spring — and I’m so glad I did, because this rediscovered gem has become a staple!

My Vegan Cardamom Carrot Cake Smoothie tastes exactly like carrot cake batter but is packed full of heart healthy, anti-aging, digestion-aiding ingredients. Gorgeous heirloom carrots, hearty pear and fresh ginger combine with frozen bananas, pineapple, gluten free quick oats, vanilla protein powder, creamy cashew milk, dried apricots, a splash of bright lemon and a medley of warming, anti-inflammatory spices to create a nourishing, spring-inspired smoothie. The next time you’re craving the essence of carrot cake, indulge in this sweet and spicy smoothie to treat yourself to some incredible health benefits!


VEGAN CARDAMOM CARROT CAKE SMOOTHIE


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I’ve always believed that you can treat yourself and nourish yourself at the same time — and my Vegan Cardamom Carrot Cake Smoothie is the perfect example of that philosophy. I mean… carrot cake batter you can eat for breakfast?! Sign me up.

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Thanks to a healthy dose of fresh fruits, vegetables, nutrient-rich ingredients and a fantastic new (Canadian!) protein powder I’ve recently discovered, this smoothie is brimming with all the good stuff your body needs to fuel a busy morning. It also makes a fantastic post-recovery meal — I often enjoy one after my workouts!

Carrots provide a mega dose of vitamin K and potassium, bananas contribute to increased heart health, pears are packed with fiber and vitamin C, pineapples offer immune system support and digestive aid while gluten-free, nutrient-dense oats round out this satiating smoothie bowl. Healing ginger, anti-inflammatory cardamom and antioxidant-rich cinnamon, detoxifying nutmeg and the antibacterial properties of cloves helps ease digestion (perfect for those of us with sensitive stomachs and food intolerances!).

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If you’ve never worked with cardamom, I encourage you to give it a try (it can be a bit tricky to track down, but I found mine at Superstore!). Ever since using cardamom in my Slow Cooker Vegan Mulligatawny Soup with Red Lentils earlier this year I find myself experimenting with it often in both sweet and savoury recipes. Just a dash lends a luxurious, fragrant complexity to this Vegan Cardamom Carrot Cake Smoothie!

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INGREDIENTS

Yield: 1 serving (approximately 3 cups)

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VEGAN CARDAMOM CARROT CAKE SMOOTHIE

• 2 medium carrots
• 1/2 cup frozen banana
• 1/2 cup frozen pineapple
• Half a pear
• 1 tsp fresh ginger
• 1/4 cup gluten free quick oats
• 3 tbsp vanilla protein powder
• 5 dried apricots
• 1 tsp fresh lemon juice
• 1 cup unsweetened vanilla cashew milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp cardamom

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OPTIONAL GARNISH

• Diced dried apricots
• Toasted walnuts
• Toasted shredded coconut
• Pineapple
• Sprinkle of cinnamon


INSTRUCTIONS


1. If you don’t have frozen bananas (or pineapple) on hand, you’ll need to make some! Frozen bananas are absolutely essential for a thick, creamy smoothie (trust me — you’ll thank me later!). To make them, simply peel and slice your bananas, peel and chop your pineapple, then scoop them into plastic bags and freeze for at least 4 hours.

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2. Chop / mince (if necessary) and add all fresh ingredients, along with your frozen ingredients to your Vitamix (or similar).

3. Blend until smooth.

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4. Pour the Vegan Cardamom Carrot Cake Smoothie into a glass and garnish with fresh toppings. Some of my favourite include diced dried apricots, toasted walnuts, toasted unsweetened shredded coconut, pineapple and a dash of cinnamon.

5. Serve immediately, enjoying before it thaws!

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Notes:

• Make sure to blend the ingredients together thoroughly, since the carrots can be difficult to break down.

• If you want your smoothie to be completely silky in texture, you can omit the oatmeal, but it will taste less like cake.

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VEGAN CARDAMOM CARROT CAKE SMOOTHIE

My Vegan Cardamom Carrot Cake Smoothie tastes exactly like carrot cake batter but is packed full of heart healthy, anti-aging, digestion-aiding ingredients. Gorgeous heirloom carrots, hearty pear and fresh ginger combine with frozen bananas, pineapple, gluten free quick oats, vanilla protein powder, creamy cashew milk, a splash of bright lemon and a medley of warming, anti-inflammatory spices to create a nourishing, spring-inspired smoothie. The next time you're craving the essence of carrot cake, indulge in this sweet and spicy smoothie to treat yourself to some incredible health benefits!

Course Breakfast
Prep Time 10 minutes
Servings 1
Author Justine

Ingredients

VEGAN CARDAMOM CARROT CAKE SMOOTHIE

  • 2 medium carrots
  • 1/2 cup frozen banana
  • 1/2 cup frozen pineapple
  • Half a pear
  • 1 tsp fresh ginger
  • 1/4 cup gluten free quick oats
  • 3 tbsp vanilla protein powder
  • 5 dried apricots
  • 1 tsp fresh lemon juice
  • 1 cup unsweetened vanilla cashew milk
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/8 tsp cardamom

OPTIONAL GARNISH

  • Diced dried apricots
  • Toasted walnuts
  • Toasted shredded coconut
  • Pineapple
  • Sprinkle of cinnamon

Instructions

  1. If you don’t have frozen bananas (or pineapple) on hand, you’ll need to make some! Frozen bananas are absolutely essential for a thick, creamy smoothie (trust me — you’ll thank me later!). To make them, simply peel and slice your bananas, peel and chop your pineapple, then scoop them into plastic bags and freeze for at least 4 hours.
  2. Chop / mince (if necessary) and add all fresh ingredients, along with your frozen ingredients to your Vitamix (or similar).

  3. Blend until smooth.
  4. Pour the Vegan Cardamom Carrot Cake Smoothie into a glass and garnish with fresh toppings. Some of my favourite include diced dried apricots, toasted walnuts, toasted unsweetened shredded coconut, pineapple and a dash of cinnamon.

  5. Serve immediately, enjoying before it thaws!

Recipe Notes

• Make sure to blend the ingredients together thouroughly, since the carrots can be difficult to break down.

• If you want your smoothie to be completely silky in texture, you can omit the oatmeal, but it will taste less like cake.

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SHOP MY FAVOURITE CLEAN, PLANT BASED PROTEIN POWDERS





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I hope you enjoy this revitalized old smoothie recipe, friends! If you try my Vegan Cardamom Carrot Cake Smoothie, please let me know how it goes or snap a pic and tag me! Leave me a comment, or tag me on Instagram, Twitter or Facebook. You can also use the hashtag #justinecelinarecipes in your recreations so I can find them — I love it when they pop up in my feed! I also have a Pinterest board for my recipes if you’re looking for more plant based culinary inspiration. Thanks for so much for stopping by today for this spring-inspired smoothie — and enjoy your the rest of your weekend!


Disclaimer: This post is not sponsored and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina!

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2 Comments

  • Reply nathalie May 14, 2019 at 7:04 pm

    Wow, that smoothie looks soooo delicious Justine! A real carrot cake to drink! I’ll try for sure! Thanks for the recipe!

    • Reply Justine May 15, 2019 at 8:52 am

      Thanks so much, Nathalie! I’d love your feedback when you do. Thanks for stopping by!

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