Carrot Cake Matcha Latte

Published December 19, 2025

Trends Dessert, Layers, Matcha, Cream Top

Skill Level 3/5

Serve Cold

Ingredients

Liquid Carrot Cake Base	200 ml
Milk (Oat or Dairy)	160 ml
Carrot Juice	40 ml
Mixed Spice (Cinnamon, Nutmeg, Ginger)	1 tsp
Brown Sugar	10 g
Cold Whisked Matcha (Made with Yūzen Matcha Powder)	40 ml
Cream Cheese Frosting (Top)	60 ml
Cream Cheese	50 ml
Lemon Juice	5 ml
Honey	7 g
Salt	Pinch
Ice	As needed
Yūzen Matcha Powder	4 g
Milk	50–60 g

Tools

To-Do List

For the cold whisked matcha (1 portion):

1. Sift 4g of matcha into your chawan

2. Add 10-15g of milk to the chawan

3. Whisk and Incorporate milk until a clumpless, smooth paste (koicha) is formed

4. Add Remaining milk (Total Volume = 50-60g)

5. Whisk using the 60-20-10 method:

* 60 sec Vigorous “M” or “W” motions, whisk touching the chawan

* 20 sec slow W motions, whisk between the chawan and matcha surface

* 10 sec gentle surface taps for microfoam

For the drink:

1. Mix the liquid carrot cake base ingredients together

2. Aerate your cream cheese frosting top with an electric whisk

3. Fill a glass with ice

4. Add liquid carrot cake base

5. Top with cold whisked matcha

6. Finish with cream cheese frosting top

7. Sprinkle chopped walnuts on top if desired