Carrot Cake Smoothie

This smoothie is just the ticket when what you really want is cake for breakfast.
Carrot Cake Smoothie
Recipe by Ivy Entrekin, Honey Mama’s R&D Manager


  • 1 frozen banana, sliced
  • 1/2 cup frozen pineapple
  • 1/2 cup fresh mango, chopped
  • 1 large carrot, chopped (about 1/2 cup)
  • 1 medjool date, pitted
  • 1/2 Honey Mama's Carrot Cake Blonde Truffle Bar, chopped
  • 2 T. walnut butter (or almond butter)
  • 1 cup milk (I used coconut milk)
  • 1/2 cup dairy-free vanilla yogurt
  • 1/2 tsp. cinnamon
  • Splash of vanilla extract


  1. Place all ingredients into a high-power blender such as a Vitamix; blend for 30 seconds, or until smooth. Pour into two glasses and serve. 
  2. Use remaining Honey Mama's bar as a garnish, if desired.