Carrot Cake Smoothie

Introduction: Carrot Cake Smoothie

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the...

I've never liked Carrots... until I tried Carrot Juice.  But instead of paying outrageous prices at the supermarket, I just make my own.

When I read about this Contest, I couldn't wait to tweak my regular Carrot Juice into a creamy Carrot Cake Smoothie.

If you think the kids won't drink it,  the mystery ingredient to fool them into thinking they're drink an Orange Smoothie is: Orange Extract.  lol... If you use green sugar on the glass rims, they surely won't be able to resist!

This no-ice Carrot Cake Smoothie requires just a few ingredients and it's incredibly simple to make. You'll definitely want to make this ahead of time (even the night before) because you'll need to refrigerate the Smoothie until it's super-cold and frosty.

For 2 Servings:

8 ounces of clean baby Carrots. If using regular Carrots, peel and cut into 1" pieces.
1 Cup cold water
1/3 Cup Corn syrup (or to taste) 
1/2 Cup Cream

1/4 to 1/2 tsp Orange extract (optional)

Whipped Cream (optional)
Green Sugar to rim glasses (optional)

The first step in creating great, frosty Smoothies is to use cold or frozen ingredients. That said, you'll want to put your glasses into the freezer until your Smoothies are ready to be served.  I use small mason jars for this because they freeze well and hold the cold in. Plus, they're fun to drink from! ;-)

Put your Carrots in the blender and pulse 3 or 4 times to mince them. ( you don't want chunks.)
Add the water slowly and blend on high speed for 3-4 minutes.
Add the Corn Syrup and Cream.
Add the Orange extract (if using) at this time.

Blend another 3 minutes on high speed or until you have the creamy desired texture. (If the Smoothie mixture is too thick to pour out, add a little more water and cream.)

Pour the Smoothie mixture into a lidded container and refrigerate until well-chilled. (Glass works best as it chills faster.)

Remove your Carrot Cake Smoothie from the Refrigerator and shake well. (Settling is natural.)
Pour in the previously frozen glasses. 
Sprinkle a generous pinch of ground Cinnamon on top and swirl it in.  (The taste of the cinnamon really compliments this smoothie).
Garnish as desired.


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    2 Discussions


    8 years ago on Introduction

    This looks great, if a bit heavy for me. I think I'll give it a shot, with brown rice syrup and yogurt to replace corn syrup and cream!