Carrot Cake Smoothie with Cinnamon Spice Psyllium

05/14/2024 | Written by Wendy McMillan
Carrot cake smoothie with fresh carrot garnish and cinnamon spice flavor Psyllium Pre & Probiotic Fiber

Have your cake–and drink it, too! Made only with purely nutritious ingredients, this dreamy carrot cake smoothie with ceylon cinnamon is bursting with all the delicious flavors of the favorite springtime dessert and a host of wellness benefits, too. We like to sprinkle in all the warm spices of the classic treat, but if you’re pressed for time or scant on spice, our ORGANIC INDIA USA Cinnamon Spice Psyllium Pre & Probiotic Fiber is all you need, blending dreamily with raw carrots, pineapple, and banana.

Used in Ayurveda to cleanse and detox the large intestines, Psyllium is your digestive system’s best friend. An excellent source of both soluble and insoluble, natural dietary fiber, Psyllium nourishes beneficial gut bacteria, supporting gastrointestinal health, healthy elimination and regularity, and whole body wellbeing. Our ORGANIC INDIA USA Psyllium Pre & Probiotic Fibers not only offer a simple and convenient way to build Psyllium into your daily diet, they further incorporate three digestion-soothing Ayurvedic herbs as well as a strong dose of Probiotics, all working together to offer powerful support for a healthy microbiome.

Brightly refreshing, this simple recipe welcomes all kinds of addends, making it great for a light snack or a filling mini meal. Feel free to add in your favorite protein powder, chia seeds, a dollop of yogurt, shredded coconut, and more. Whatever you choose to mix in or leave out, this shake makes it clear that cozy spice has a beautiful place in spring and all year round.

 Carrot Cake Smoothie

Carrot cake smoothie with fresh carrot garnish and cinnamon spice flavor Psyllium Pre & Probiotic Fiber

 Per 1 large smoothie


  •  1 medium carrot, peeled and chopped
  •  1 medium banana, peeled, cut into chunks, and frozen
  •  ⅓ to ½ cup frozen pineapple chunks to taste
  •  1 cup unsweetened vanilla almond milk (or plant milk of choice, plus ½ Teaspoon vanilla)
  •  1 Tablespoon walnuts, chopped or in pieces (omit for nut-free)
  •  1 rounded Teaspoon ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber
  •  Approximately ⅛ Teaspoon each of ground ginger, ground nutmeg, and ground cloves
  •  Additional optional addends: 1 scoop vanilla or plain protein powder, 1 Tablespoon chia seeds, 1 pitted Medjool date, shredded coconut


  1. Add all ingredients to a high-powered blender and blend, increasing speed from low to high, for approximately 1 minute or until well-combined. 
  2. If desired add a few ice cubes or thin as needed with more plant milk to reach desired consistency.

Love this carrot cake smoothie? Try more herb-infused delights with these 7 Most Delicious Vegan Smoothie Recipes 

About the Author: Wendy McMillan

Wendy McMillan is a freelance writer, plant-based recipe developer, and food photographer. She holds a Bachelor’s Degree in English, Master’s Degrees in Creative Writing and Special Education, and is a lifelong learner especially voracious for information related to whole health, wellness, and sustainability. A dedicated trail runner and exuberant health foodie, she is the author of the blog Happy Apple Vegan. Wendy lives in Longmont, Colorado with her husband, son, and their adorable rescue dog.