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Whip up this gorgeous carrot cake smoothie bowl recipe with a handful of healthy, nutritious ingredients! Each serving has 17 grams of protein plus lots of healthy carbohydrates, making it a great recovery meal option.

Carrot Cake Smoothie Bowl

A tasty carrot cake smoothie bowl makes a perfect post-workout treat!

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 450 kcal

Ingredients

Smoothie Bowl Ingredients:

  • 2 medium carrots, tops and tips removed, peeled & roughly chopped
  • 1 cup plain greek yogurt (the book calls for whole milk yogurt, but I went with a nonfat greek – personal preference!)
  • 1/2 cup rolled oats (if gluten free look for certified GF oats)
  • 2 tsp agave or honey
  • 1 tbsp ground flaxseed
  • 1/4 tsp pumpkin pie spice (or add more to taste)
  • 1 1/2 frozen sliced bananas

Toppings:

  • 2 tbsp shredded coconut
  • 2 tbsp chopped nuts of choice (I used slivered almonds)
  • 1/4 cup mixed color raisins

Instructions

Directions:

  1. Combine all smoothie bowl ingredients except frozen banana in a blender. Blend until no chunks remain.

  2. Add frozen banana and blend until smooth.

  3. Pour into a bowl for one serving or split between two bowls for two servings.  Add toppings and enjoy!

Recipe Notes

Nutrition analysis (based on 2 servings):

450 calories, 8.5 g fat, 78 g carbohydrate, 9 g fiber, 17 g protein, Vitamin A: 205%, Vitamin C: 20%, Calcium: 20%, Iron: 12%, Vitamin B6: 25%, Folate: 11%, Magnesium: 25%, Potassium: 23%