Carrot cake never appealed to me when I was younger. As a child, I wasn’t impressed by all the health benefits of carrots; I just couldn’t understand how a carrot could make a good cake. I grew an appreciation for it over time. And then I stopped eating dessert for a while when I first found out I had a gluten intolerance. So a carrot cake smoothie bowl was something that I thought I could try.
Gluten-free products have come a long way in the last few years, so dessert is back on the table! And so is the clean eating life I started at that time, so dessert is a rarity, and I don’t crave it as much. But I am not one to deprive myself of things, so I do have it when I want it.
Now I’ve found a substitute for carrot cake that is healthy and tasty! The ingredients in the bowl help with skin and hair health, heart health, digestion, immunity and weight loss or maintenance.
Carrot cake smoothie bowl recipe
- 1/2 cup carrot juice
- 1 scoop vanilla vegan, gluten-free protein powder, I use Vega Sport
- A small banana
- 1/2 cup ice
- 2 Medjool dates pitted and shredded
- 1/4 teaspoon ground cinnamon
- 2 tablespoons of walnuts
- Shaved coconut
- 2 tablespoons cranberry
Add all ingredients minus toppings into a blender and puree until smooth. Add toppings and serve.
Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)
- Calories: 526 (without toppings: 321)
- Fat: 18g (without toppings: 2g)
- Carbohydrates: 45g (without toppings: 39g)
- Protein: 30g (without toppings: 27g)
Check out some more of my recipes if you’re looking for some healthy food inspiration.