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Breakfast / Brunch

Carrot Cake Smoothie Bowl

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.


2 servings (3 cups)

Total Time

15 minutes

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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.


Heat pineapple and bananas in a microwave-safe bowl in microwave on defrost setting until slightly thawed, 30–60 seconds; transfer to a 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.

Nutritional Facts

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