Carrot Cake Smoothie Bowl

Who LOVES carrot cake? Admittedly, I’m ALL ‘bout that frosting, but still. This smoothie bowl is equally as yum and who says that coyo can’t be frosting?

Recipe

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SERVES:

INGREDIENTS:

  • 1 tbsp almond butter
  • 1/4 tsp all spice
  • 1/4 tsp ground ginger
  • 2 tbsp coyo or plain dairy yoghurt
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen zucchini or squash (I used yellow squash)
  • 1/2 cup frozen coconut chunks
  • 1 large carrot, chopped
  • 1 scoop vanilla protein (optional)
  • Handful of ice

METHOD:

  1. Blend until smooth in a high-powdered blender.
  2. Top with additional nut butter, yoghurt, chia seeds, walnuts and cinnamon.
Tip : You can add carrot tops for a pretty garnish too!

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Carrot Cake Smoothie Bowl

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

3 Comments
  1. Hello Sally O’Neil, Thanks for sharing this amazing recipe. This is a perfect recipe for the one who is looking for healthy diet & love carrots. The recipe is so simple & easy to cook.

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