Pinch of Yum · by Lindsay Ostrom★ 5.0
Carrot Cake Smoothie Bowl
NUTRITION · PER SERVING10M COOK
CAL 23%·PRO 12%
CARBS 54G46% OF CAL
11G FIBER33G SUGAR10G OTHER
FAT 30G57% OF CAL
26G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled smoothie bowl blended with carrots, tropical fruits, and coconut milk, topped with cinnamon. It tastes like carrot cake in a bowl—healthy, quick, and perfect for breakfast or a light snack.
dessertamericandairy freegluten freeveganvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup chopped romaine (I didn’t have romaine so I used spinach)
- 1 cup unsweetened coconut milk
- 2 cups chopped raw carrots
- 1 cup chopped pineapple
- 1 banana
- 2 clementines, peeled (also didn’t have so I used mango)
- 1/2 teaspoon vanilla extract
- dash of ground cinnamon and/or nutmeg
At a glance
PER SERVING · TIME 10M
CAL 23%·PRO 12%
CARBS 54G46% OF CAL
11G FIBER33G SUGAR10G OTHER
FAT 30G57% OF CAL
26G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 127mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1165mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.