Carrot Cake Smoothie Bowl
Why this recipe works
- Ready quickly: Everything is blended together, so the bowl comes together in minutes with no cooking required.
- Thick and creamy: Greek yoghurt, banana and oats give the base enough body to eat with a spoon rather than drink.
- Naturally balanced sweetness: Ripe banana and honey sweeten the bowl while carrot, yoghurt and warm spices keep the flavour rounded.
Get the most out of this recipe
Texture tips
- For a smoother blend: Grate the carrot finely before blending so it breaks down more easily and avoids a coarse texture.
- For a thicker bowl: Use a well-chilled banana and Greek yoghurt, and pause to scrape down the blender so the mixture stays dense and even.
Ingredient notes
- Use a ripe banana: A ripe banana gives the bowl better sweetness and a creamier texture without needing extra sweetener.
- Toast the walnuts if you have time: Briefly toasting the walnuts deepens their flavour and makes the topping more aromatic.
Make-ahead tips
- Keep toppings separate: If preparing ahead, chill the blended base in a sealed container and add the walnuts and honey just before serving.
- Serve well chilled: Stir the base thoroughly after refrigeration to restore its creamy consistency before spooning into bowls.
Dietary alternatives
- For a vegan version: Use a thick plant-based yoghurt and replace the honey with maple syrup.
- For a nut-free topping: Omit the walnuts or replace them with a seed-based topping for crunch.
Equipment you'll need
Ingredients
Instructions
- Peel the carrot and grate it finely. Peel the banana.
- Add the grated carrot to a blender with the banana, greek yogurt, oats, ground cinnamon, ground ginger, vanilla extract and 1 tbsp of the honey. Blend until smooth and thick, pausing to scrape down the sides as needed.
- Divide between two bowls. Sprinkle over the walnuts and drizzle with the remaining honey, then serve straight away while cold and creamy.
Recipe notes
Tips
- Grating the carrot finely helps it blend silky; if it is still a little grainy, blend for an extra minute.
- Toast the walnuts in a dry frying pan for 2 to 3 minutes until fragrant, then cool before topping for a deeper flavour.
Substitutions
- Replace honey with maple syrup for a slightly more caramel-like sweetness.
- Replace walnuts with pecan nuts for a softer crunch and classic carrot cake flavour.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If making ahead, refrigerate the blended base (without walnuts) in a sealed container and stir well before serving; add the walnuts and honey at the last moment.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk Tree nuts Walnuts
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