Gluten-Free, Dairy-Free Carrot Cake Breakfast Shake

dairy free carrot smoothie
Eat Dairy Free
Prep time: 10 mins
Calories: 182

On nights when you’re steaming vegetables for dinner, pop in some extra carrots to use in this dairy free carrot smoothie the next day. A cool treat for breakfast, it isn’t over-the-top sweet. The pinch of salt helps heighten the cinnamon and brighten the overall flavor, so don’t be tempted to omit it.

eat dairy free alisa fleming
BenBella Books

High Protein Variation

For higher protein, add 1 to 2 tablespoons plain gluten-free, dairy-free protein powder (such as hemp, pea, rice, egg white or a blend) and blend until smooth. Ground flaxseed (1 to 2 teaspoons) or chopped walnuts (2 tablespoons) also meld nicely in this recipe.

Recipes and photos reprinted with permission from Eat Dairy Free by Alisa Fleming (BenBella Books, 2018). Fleming is founder of and author of Go Dairy Free: The Guide and Cookbook (Fleming Ink).

Yields 2 servings


  • 4 ounces steamed carrots (about 3 medium), cooled
  • 1 medium to large very ripe frozen banana, broken into chunks
  • 2 medium Medjool dates, pitted (optionally soaked in warm water and drained, to soften)
  • 3/4 cup unsweetened plain dairy-free milk beverage or lite coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • Generous pinch salt
  • Pinch pure stevia powder or 1 tea- spoon sweetener of choice, optional
  • 1/2-1 cup crushed ice, optional


1Put carrots, banana and dates in a blender and cover with milk beverage or lite coconut milk. Pulse to break up the fruit and then blend until smooth.

2Add cinnamon, vanilla and salt and blend to combine.

3Taste and, if desired, blend in stevia or your favorite sweetener. For a cooler, thicker beverage, blend in the crushed ice.

1 serving contains 182 calories, 2g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 169mg sodium, 41g carbohydrates, 6g fiber, 28g sugars, 2g protein.


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