Carrot Cake Iced Latte

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If you love the warm, spiced flavors of carrot cake and the creamy texture of an iced latte, this Carrot Cake Iced Latte is the perfect drink for you. With notes of cinnamon, nutmeg, and vanilla, this latte recipe is a refreshing way to enjoy the flavors of a classic carrot cake in your morning (or afternoon) coffee. It’s lightly sweet, subtly spiced, and perfectly balanced with a smooth espresso base and creamy carrot milk.

A Latte Inspired by a Beloved Dessert:

Carrot cake is known for its rich spice blend, moist texture, and signature cream cheese frosting. While this iced latte doesn’t include actual frosting (though it does include homemade cheese foam!), it does capture the essence of this favorite spring cake with warm spices, a touch of maple syrup, and the natural sweetness of carrot juice. It’s a unique yet comforting coffee drink that tastes like spring and autumn in one cup.

This recipe is easy to make at home with just a few simple ingredients, and it’s a fun way to change up your usual iced latte routine. Whether you’re sipping it on a crisp morning or enjoying it as an afternoon pick-me-up, it’s sure to be a new favorite for coffee and dessert lovers alike.

Why You’ll Love This Recipe:

• Tastes Just Like Carrot Cake. I’m not even kidding! This perfect blend of warm spices, carrot juice, and creamy cheese foam gives the latte a carrot cake flavor that is absolutely delicious.

• Easy to Make at Home. There are no fancy syrups needed to make this deliciously sweet drink - just wholesome, natural ingredients.

• Perfect for Easter Brunch. If you enjoy hosting a spring gathering during this time of year, this latte is the perfect sweet and special drink to serve at your Easter brunch, spring breakfast table, or even for an afternoon treat with girlfriends.

Gathering Ingredients:

• Carrot Juice. To give this ice latte a strong carrot flavor, carrot juice is the best option. As a bonus, it’s really good for you!

• Milk. You can use any type of milk that you prefer for this recipe as well as heavy cream or half and half.

• Pumpkin Pie Spice.

• Vanilla Extract.

• Maple Syrup. Rather than a flavored syrup, maple syrup is a great option to give off that classic carrot cake flavor.

• Espresso or Coffee. Feel free to use whichever type of coffee you want.

• Cream Cheese.

• Sugar.

• Heavy Cream.

How to Make a Carrot Cake Latte:

Step One: Begin by making the Cheese Foam. In a medium bowl with a handheld electric mixer, cream together the cream cheese, sugar, and salt until smooth and creamy, about 2 to 3 minutes. Add the heavy cream and beat for another 4 to 5 minutes or until the mixture is light and fluffy and there are no longer any big lumps of cream cheese.

Step Two: Slowly add in the milk, about 1 tablespoon (15 ml) at a time until the mixture is pourable and foamy on top. Cover the bowl and set this aside for now, or refrigerate until ready to use.

Step Three: In a small bowl, whisk together the carrot juice, milk, pumpkin pie spice, vanilla, and maple syrup. Adjust the sweetness to your preference. Place this into an airtight container and refrigerate until ready to use.

Step Four: Meanwhile, make the espresso shots or coffee. If you wish, you can use the coffee immediately, but it will melt the ice. Otherwise, allow the coffee to cool or chill it so as not to melt the ice.

Step Five: Once you are ready to make the lattes, fill 2 16 oz (473 ml) glasses with ice. Pour the carrot cake milk mixture over the ice, dividing it evenly between the two glasses. Pour 2 shots of espresso into each glass, or 1/2 cup (120 ml) of coffee into each glass.

Step Six: Top the lattes with the cheese foam. Then, sprinkle the tops with a bit of ground nutmeg, if desired. Serve the lattes immediately.

Tips for Making the Best Carrot Cake latte:

• Use Freshly Brewed Espresso – A strong espresso base balances the spices and sweetness. You can make this at home with an espresso machine, but an Italian Stovetop Espresso Maker works great, too!

• Chill the Liquids – Cold carrot juice and coffee blends smoothly into the latte without melting the ice too quickly.

• Adjust the Sweetness – Maple syrup or honey add natural sweetness, but you can use brown sugar or vanilla syrup for a stronger dessert-like flavor. Feel free to adjust the amount to your liking!

• Spice it Up – A sprinkle of cinnamon or nutmeg on top enhances the flavor and makes it even more reminiscent of carrot cake.

Serving Suggestions:

This Carrot Cake Iced Latte pairs beautifully with a variety of baked goods and breakfast treats. For a true indulgence, enjoy it alongside a slice of classic carrot cake or a warm cinnamon bun. If you prefer something lighter, a spiced muffin, oatmeal with a drizzle of honey, or a bowl of homemade granola makes a wholesome companion. The flavors of this latte also contrast wonderfully with crisp, buttery shortbread or lightly spiced ginger cookies, creating a balance of creamy, spiced, and crunchy textures.

Try these delicious recipes to serve alongside your Carrot Cake Iced Latte at your next spring brunch:

• Banana Brioche French Toast Bake

• Herb & Cheese “Egg in a Nest” Savory Italian Easter Bread

• Maple Walnut Cake

Final Thoughts:

If you’re looking for a unique coffee drink that blends dessert-like indulgence with everyday caffeine, this Carrot Cake Iced Latte is the perfect pick. Whether you’re a carrot cake fan or just love spiced coffee drinks, this refreshing yet cozy latte is a must-try.

xoxo Kayla

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Yield: 2

Author: Kayla Lobermeier

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Carrot Cake Iced Latte

Prep time: 25 MinTotal time: 25 Min

Cook modePrevent screen from turning off

Ingredients

Cheese Foam:

• 4 oz (113 g) cream cheese, softened
• 2 tbsp (30 g) granulated sugar
• Pinch of kosher salt
• 1/2 cup (120 ml) heavy cream
• 4 to 8 tbsp (60 to 120 ml) milk

Carrot Cake Latte:

• 1 cup (240 ml) carrot juice
• 1 cup (240 ml) milk or cream or half and half
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 2 to 3 tbsp (30 to 45 ml) maple syrup
• Ice, enough to fill 2 16 oz (473 ml) glasses
• 4 espresso shots, or 1 cup (240 ml) strongly brewed coffee
• Ground nutmeg, for topping

Instructions

To make the Cheese Foam:

1. Begin by making the Cheese Foam. In a medium bowl with a handheld electric mixer, cream together the cream cheese, sugar, and salt until smooth and creamy, about 2 to 3 minutes. Add the heavy cream and beat for another 4 to 5 minutes or until the mixture is light and fluffy and there are no longer any big lumps of cream cheese.
2. Slowly add in the milk, about 1 tablespoon (15 ml) at a time until the mixture is pourable and foamy on top. Cover the bowl and set this aside for now, or refrigerate until ready to use.

To make the Carrot Cake Latte:

1. In a small bowl, whisk together the carrot juice, milk, pumpkin pie spice, vanilla, and maple syrup. Adjust the sweetness to your preference. Place this into an airtight container and refrigerate until ready to use.
2. Meanwhile, make the espresso shots or coffee. If you wish, you can use the coffee immediately, but it will melt the ice. Otherwise, allow the coffee to cool or chill it so as not to melt the ice.
3. Once you are ready to make the lattes, fill 2 16 oz (473 ml) glasses with ice. Pour the carrot cake milk mixture over the ice, dividing it evenly between the two glasses. Pour 2 shots of espresso into each glass, or 1/2 cup (120 ml) of coffee into each glass.
4. Top the lattes with the cheese foam. Then, sprinkle the tops with a bit of ground nutmeg, if desired.
5. Serve the lattes immediately.

Nutrition Facts

Calories

757

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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