Carrot Cake Smoothie Bowl

Who doesn't love carrot cake?! Well I for one definitely do and always have. It's been years since I've eaten a standard slice of baked carrot cake so I wanted to create a healthy raw vegan breakfast bowl recipe that could mimic some of the traditional flavors of carrot cake without all the added unhealthy ingredients. I welcome you to try this raw vegan carrot cake bowl for yourself!! 
This recipe is from our Freedom Food ebook


Nice Cream:

1/2 Frozen avocado (peeled, pitted + chopped before freezing)
1 Frozen banana
1/2 Cup carrot juice (store bought or freshly made)
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp coconut flakes

Cream Cheese Frosting:

2 TBSP Cashew Butter
2 TBSP Monk Fruit *
1 TBSP Lemon Juice
2 TBSP Water


1 TBSP Chopped Walnuts


1. Combine all of your Cream Cheese Frosting ingredients in a small container and stir well until completely smooth and creamy. Set aside.

2. Add all nice cream ingredients into a high speed blender or food processor and pulse, blend, or even use a tamper to create a smooth N-ice cream texture.

3. Scoop the nice cream into a bowl, add the cream cheese frosting on top and sprinkle on the chopped walnuts. Enjoy! (Serves 1.)

*If you cannot find monk fruit in your area click the link here to get it on amazon. If it is still not available in your country or region you're welcome to try a few drops of stevia instead (although stevia admittedly is not my favorite) OR if you don't mind a little added sugar feel free to use 1 TBSP of maple syrup or coconut sugar instead.


Alisha Ross

I’ve always wanted a grain mill! I dont use flour so often and buying the big bags is a waste! This would be perfect to make just the amount you need!

Ross Alisha


I just recently discovered your YouTube channel and love your message and that you share these recipes. I am allergic to avocado. Can you suggest a substitute for this and other recipes when just leaving out the avocado isn’t an option? Thanks! 💜




Didn’t mean to double tap the button. Sorry!


Hello! I enjoy your online content very much. I used this recipe as the basis for my own nice cream bowl (I’m non-vegan keto trying for the most whole foods possible). I froze chopped avocado, zucchini and carrot and whizzed them up with fresh spinach, almond milk, a couple tablespoons of yogurt and the nutmeg/cinnamon. This is a wonderful nice cream combo! Topped with walnuts and the coconut, this made a wonderful great green lunch. Thank you for the inspiration.

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