Bursting with color and flavor, smoothie bowls are all the rage, perfect for breakfast, a post-workout meal, an afternoon snack, or even dessert. This Carrot Cake Smoothie Bowl is full of great textures and comforting flavors to satisfy your sweet tooth. These bowls pack a nutritional punch, too, with add-ins like avocado, vegetables, Greek yogurt, and a bounty of powerhouse fruits.
Makes
2 servings (3 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
HEAT:
ADD:
TOP:
Test Kitchen Approved
Test Kitchen Tip
The key to a thick smoothie bowl is blending slowly at first, adding only as much liquid as necessary, and using a smoothie wand (tamper) to scrape the sides and push the food down as it blends. Using a high-powered blender (such as a Vitamix) is a good idea, too, so as not to run the risk of stressing the motor on less powerful blenders.
Instructions
Heat pineapple and bananas in a microwave-safe bowl in microwave on defrost setting until slightly thawed, 30–60 seconds; transfer to a smoothie blender.
Add 1½ cups carrots, yogurt, coconut milk, ¼ cup raisins, avocado, vanilla, ginger, and pumpkin pie spice to blender and pulse until puréed; transfer to serving bowls.
Top smoothie bowls with walnuts, carrots, and raisins.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 470
% Daily Value*
Total Fat 11g 16%
Cholesterol 0mg 0%
Sodium 97mg 4%
% Daily Value*
Carbs 89g 29%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.
