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Carrot Cake Smoothie

Test Description
16203 Carrot cake shake

Dietary Restrictions

  • gluten_free
  • naturally_vegan


  1. Carefully spoon out firm hardened layer of coconut “cream” on top of can into bowl, reserving coconut water. Using electric mixer, beat coconut cream until light and fluffy; beat in 1 packet Wholesome Organic Stevia.
  2. In blender, combine reserved coconut water, carrots, ice, banana, pineapple, quinoa, remaining Organic Stevia, vanilla, cinnamon, nutmeg and cloves; blend until smooth.
  3. Divide between 4 glasses. Top each with dollop of whipped coconut cream and sprinkle of coconut.


  • Alternatively, omit coconut whipped cream and add the whole can of coconut milk to blender with other ingredients.
  • Use coconut whipped cream as a topping for desserts or add to smoothies, coffee or tea drinks.


  • 1 can coconut milk (not low-fat), refrigerated overnight
  • 5 packets Wholesome Organic Stevia, divided
    Organic Stevia Packets
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  • 1 cup packed shredded carrots
  • 1 cup ice cubes
  • 1 ripe banana
  • 1/2 cup chopped pineapple
  • 1/4 cup cooked quinoa
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch each ground nutmeg and cloves
  • 2 tbsp unsweetened shredded coconut, toasted