Move over Chai latte syrup — today we’re making Carrot Cake Syrup, inspired by the warm, spiced flavor of classic carrot cake. The base is carrot juice, flavored with cinnamon, ginger, and nutmeg, and naturally sweetened with dates instead of sugar. The result is a beautifully aromatic syrup with natural sweetness and a subtle caramel-like note.
Allow me to introduce my newest obsession: sugar-free carrot cake syrup.
I honestly don’t remember exactly how I came up with the idea. My husband bought a bottle of carrot juice, and my brain immediately started experimenting.
I had previously made homemade date syrup, so I used that as inspiration and added classic carrot cake spices like cinnamon, ginger, and nutmeg.
The result? Honestly pretty brilliant (small self high-five).
Yes, the process takes a little time, but it’s actually quite simple. In the end you get a warm, spiced syrup that’s naturally sweetened and absolutely delicious drizzled over pancakes or waffles — or stirred into an iced latte for a cozy upgrade.
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Why You'll Love This Recipe
This vegan carrot cake syrup takes a bit longer than classic sugar-based syrup, but the result is absolutely worth it.
- Naturally sweetened with dates – no refined sugar
- Warm and aromatic thanks to classic carrot cake spices
- Versatile – perfect for breakfast, desserts, or drinks
- Unique and creative – a fun highlight for a special (Easter) brunch
The flavor tastes a bit like liquid carrot cake: warm, cozy, spiced, and lightly caramelized.
Ingredient Notes
You only need a few ingredients to make this flavorful syrup:
- Carrot juice: The base of the syrup, providing the natural carrot flavor and a beautiful color. You can use bottled carrot juice or freshly pressed juice.
- Dates: Provide sweetness and a light caramel-like depth. Deglet Nour dates work very well for this recipe.
- Vanilla extract: Rounds out the flavor. You can also use vanilla powder.
- Cinnamon & nutmeg: Classic carrot cake spices that give the syrup its cozy flavor.
- Fresh ginger: Adds warmth and a little spice. You can also substitute ¼ teaspoon ground ginger.
See recipe card for quantities.
Step-By-Step Instructions
Making this refined sugar-free syrup takes a little time, so plan accordingly. It helps to read the entire recipe first before starting.
- Step 1: Pour hot or boiling water over the dates and let them sit for 10 minutes to loosen any residue. Drain the water afterward.
- Step 2: Add carrot juice, dates, vanilla, cinnamon, ginger, and nutmeg to a small saucepan. Bring everything to a boil.
- Step 3: Let the mixture simmer gently without a lid for about 15 minutes over low to medium heat.
- Step 4: While simmering, occasionally mash the softened dates with a fork.
- Step 5: Place a fine-mesh sieve over a bowl and line it with a clean kitchen towel, nut milk bag, or cheesecloth.
- Step 6: Pour the cooked mixture into the cloth and squeeze well to extract as much liquid as possible. Discard the remaining date pulp.
- Step 7: Return the strained liquid to the cleaned saucepan.
SimmTransfer the finished syrup to a clean bottle or jar and let it cool completely.
Stored in the refrigerator, it keeps for about 4 weeks.
Top Tips
Be patient
The cooking time depends on the heat and size of your saucepan. A good test: dip a spoon into the syrup. If it lightly coats the back of the spoon, it’s ready. The syrup thickens further as it cools.
Too thick?
Simply stir in a teaspoon of water at a time until you reach your desired consistency.
Serving Ideas
This naturally sweet carrot syrup works beautifully in many dishes:
- drizzled over pancakes or waffles
- stirred into an iced latte
- mixed into oatmeal with raisins, grated carrots, and caramelized walnuts (hello carrot cake oatmeal!)
- stirred into soy or coconut yogurt
- drizzled over vegan carrot cake
- spread on toast with your favorite nut butter
FAQ
Yes, freshly pressed carrot juice works very well and often has an even more intense flavor.
Yes, freshly pressed carrot juice works very well and often has an even more intense flavor.
Yes, you can use it in baked goods, oatmeal, or smoothies. Just keep in mind that it will have a fairly strong flavor because of the spices.
More Vegan Carrot Recipes
I hope you’ll give this no sugar carrot cake syrup recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Carrot Cake Syrup (No Refined Sugar)
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: ~ 1 hour
- Yield: ½ cup syrup 1x
Description
Move over Chai latte syrup — today we’re making Carrot Cake Syrup, inspired by the warm, spiced flavor of classic carrot cake. The base is carrot juice, flavored with cinnamon, ginger, and nutmeg, and naturally sweetened with dates instead of sugar. The result is a beautifully aromatic syrup with natural sweetness and a subtle caramel-like note.
Ingredients
- ⅔ cup (150 g) pitted dates
- 1 cup carrot juice
- ½ cup water
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp grated fresh ginger
- pinch ground nutmeg
Instructions
- Soak the dates: Pour hot water over the dates and let them sit for 10 minutes. Drain.
- Cook the mixture: Add carrot juice, water, dates, vanilla, cinnamon, ginger, and nutmeg to a small saucepan and bring to a boil.
- Reduce heat and simmer 15 minutes uncovered, occasionally mashing the dates with a fork.
- Cool slightly: Remove the pot from the heat and let the mixture cool for about 10-15 minutes.
- Strain: Line a sieve with a kitchen towel or nut milk bag and place over a bowl. Pour the mixture into it and squeeze well to extract as much liquid as possible. Discard the pulp.
- Reduce the syrup: Return the liquid to the saucepan and simmer 20–30 minutes uncovered, stirring occasionally, until thickened.
- Store: Pour the syrup into a clean bottle or jar and let it cool completely.
- Store in the refrigerator for 3–4 weeks.
Notes
Check consistency:
The syrup should lightly coat the back of a spoon. It will thicken further as it cools.
Too thick?
Simply stir in a little water until you reach the desired consistency.
Double batch:
You can easily double the recipe. Straining may need to be done in two batches and cooking time will increase slightly.
This post is also available in German (Deutsch).
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