Recipe · 10 min
Carrot Cake Smoothie with Mango, Coconut & Walnuts
- 10 min
- 2–6 servings
- 356 kcal / serving
A creamy smoothie that blends carrot, mango, coconut and walnuts into a thick, velvety drink. It makes a satisfying weeknight option with a nourishment-forward flavor profile.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 10 fl ozalmond milk, unsweetened
- 2bananas
- 2 mediumcarrots
- 1 cupfrozen mangoes
- ½ (1 inch) pieceginger root
- ½ cupplain Greek yogurt
- ⅛ cupshredded unsweetened coconut
- ¼ cupwalnuts
From the pantry: cinnamon, ground
Cookware
chef's knife · cutting board · hand or regular blender · measuring cups · measuring spoons · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 2bananas
- 2 mediumcarrots
- ½ (1 inch) pieceginger root
Dairy, eggs & chilled
- 10 fl ozalmond milk, unsweetened
- ½ cupplain Greek yogurt
Frozen
- 1 cupfrozen mangoes
Pantry & dry goods
- ¼ cupwalnuts
Spices & baking
- ⅛ cupshredded unsweetened coconut
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almond milk, unsweetened | 10 fl oz | 20 fl oz | 30 fl oz |
| bananas | 2 | 4 | 6 |
| carrots | 2 medium | 4 medium | 6 medium |
| frozen mangoes | 1 cup | 2 cups | 3 cups |
| ginger root | ½ (1 inch) piece | 1 (1 inch) piece | 1 ½ (1 inch) pieces |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| shredded unsweetened coconut | ⅛ cup | ¼ cup | ½ cup |
| walnuts | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the carrots, trim the ends, and peel as needed, then chop into small chunks and place them in the blender.
- Wash and peel the ginger, then slice it and add to the blender. If your blender is very powerful, you can drop the peeled chunk in whole.
- Peel the bananas, break them into pieces, and add to the blender.
- Pour in the almond milk and yogurt, then add the mango, walnuts, coconut, and the ground cinnamon.
- Secure the lid on the blender and process on high until the mixture looks smooth and even.
- Taste and adjust if needed, then pour the smoothie into two glasses and sprinkle a touch more coconut over the top if desired.
Two tips
- Make-ahead: refrigerate the blended mixture for up to a day and give it a quick stir before serving.
- Want extra texture? Lightly crush the walnuts and fold them in just before serving or use them as a topping.
Nutrition per serving
- Calories
- 356 kcal
- Protein
- 10 g
- Carbs
- 52 g
- Fat
- 14 g
- Fiber
- 8 g
- Sodium
- 185 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.