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CREAMY Spiced Carrot Cake Smoothie | Topped with Sweet Lemon Cashew Cream for extra yums | Healthy vegan breakfast option | 100% raw and 1000% delicious!

Spiced Carrot Cake Smoothie with Sweet Lemon Cashew Cream

Dessert for breakfast, carrot cake smoothie style. It's like cake in a glass but good for you! Topped with sweet lemon cashew cream for extra yumz. 

Course Breakfast
Cuisine Raw, Smoothie
Prep Time 10 minutes
Servings 2 people
Author Carrots and Flowers


  • 1 cup carrot juice
  • 1/2 cup shredded carrots
  • 2 tablespoons chia seeds
  • 1 frozen banana
  • 1/4 cup pecans
  • 4 large dates
  • 2 tablespoons coconut cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2-3 ice cubes

Sweet Lemon Cashew Cream

  • 1/2 cup raw cashews
  • juice and zest of 1 lemon
  • 3 tbsp agave nectar
  • pinch sea salt
  • 2-3 tbsp water


  1. Blend all ingredients for 1-2 minutes until smooth. Top with more pecans and coconut cream or a dollop of sweet lemon cashew cream. 

Sweet Lemon Cashew Cream

  1. Soak the cashews for 2 hours or overnight then drain. Combine the cashews and remaining ingredients in a high powered blender or food processor. Process for 1-2 minutes until creamy.

Recipe Notes

*Boil the cashews for 10 minutes to soften if you're short on time (won't be raw). 

*Will keep for 4-5 days in a closed container in the fridge.