Paleo Carrot Cake Coconut Smoothie

What do you do when you need a "reset"? 

Last week, we had a really grey day. It wasn't just cloudy--it actually hailed and snowed before the clouds gave way! It left a heavy feeling on everything: spring's first daffodils sagged to the ground, people moved slowly, and my pep, which often correlates with sunny weather, settled at ho-hum levels. 

Often my "reset" button is going for a run. When I'm in a rut, running is like mediation for me. The practice of mediation usually emphasizes not thinking at all, but I struggle with that. The meditative state I find while on a run is different. It's quiet so that I can reflect, but I can't think too hard. Instead my mind just wanders in an unconstrained stream of consciousness. 

Paleo Carrot Cake Coconut Smoothie

I love the freedom that comes with running, so when I awoke to that grey, grey day last week, I was sort of bummed. Not only was the cloud cover leaving me feeling "blah," it was keeping me from enjoying springtime on the trail. I needed something to make the morning brighter. The answer: a Paleo Carrot Cake Coconut Smoothie.

The color of this smoothie was enough to get me excited. And then I took a sip, and left that grey-mood on the floor. It was creamy and luscious (thank you, coconut milk!), and bright and fresh (an you too, fresh ginger and pineapple!). I used coconut water, which is great for hydration--this smoothie probably would makes a great post run gulp, but hey--sometimes you wake up to hail and you just have to take life as it comes. Packed with Vitamins A and C, this smoothie is a powerhouse in a glass and totally brightened my week. I hope it can do the same for you! 

Paleo Carrot Cake Coconut Smoothie

Published March 15, 2015 by
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Serves: 2   |    Total Time: 10 minutes


  • 2 medium-sized carrots, roughly chopped
  • 1/2 cup coconut water
  • 1/2 cup milk of choice (dairy, nut milk, coconut milk, etc)
  • 1/2 cup pineapple, fresh, frozen or canned
  • 1/2 cup pineapple juice
  • 1 banana, frozen
  • 1/2 teaspoon minced fresh ginger root
  • 1/8 teaspoon cinnamon
  • Pinch teaspoon cloves
  • Pinch teaspoon nutmeg
  • 1/4 cup crushed ice
  • 1 tablespoon toasted coconut, for garnish


  1. Add all ingredients aside from toasted coconut to blender and puree until smooth.
  2. Pour into two glasses, and garnish with toasted coconut. Serve cold.