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!
You NEED to make this vegan + gluten-free carrot cake smoothie bowl!Click To Tweet
Shop the ingredients used for this recipe:
Carrot Cake Smoothie Bowl
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
Add all ingredients to a high-speed blender and blend until smooth and creamy. Top with granola, coconut flakes and walnuts.