Homemade Carrot Cake Syrup
This homemade carrot cake syrup combines grated carrot, warm spices, brown sugar, and toasted nuts to create a rich, dessert-inspired syrup perfect for coffee drinks, lattes, cold brew, and breakfast recipes.
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Servings: 8 ounces
Equipment
- food processor to grate the carrots
- syrup bottle or mason jar
Ingredients
- ½ cup walnuts or pecans optional
- ½ cup finely grated carrot
- ½ cup granulated cane sugar
- ½ cup dark brown sugar
- 1 cup water
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ teaspoon cream cheese extract optional
Instructions
- In a small saucepan over medium heat, add the walnuts or pecans if using. Toast them for about 2–3 minutes, stirring frequently, until they become fragrant and slightly golden.
- Once the nuts are toasted, add in the grated carrot, then add the granulated sugar, dark brown sugar, and water. Stir to combine.
- Add the cinnamon sticks (or ground cinnamon), salt, nutmeg, and ginger. Stir well and bring the mixture to a gentle simmer over medium heat.
- Allow the syrup to simmer gently for about 10 minutes, stirring occasionally, so the flavors from the toasted nuts and warm spices infuse into the syrup.
- Remove the saucepan from the heat and strain the mixture through a fine mesh strainer to remove the carrot, nuts and cinnamon sticks.
- Stir in the vanilla extract and the cream cheese extract, if using.
- Let the syrup cool completely before transferring it to a glass jar or bottle. Store in the refrigerator for up to 3 weeks.