05/06/2026
This Carrot Cake Punch topped with a Cream Cheese Whipped Cream “Frosting” is my homegrown Mother’s Day gift, made extra special with for that rich, caramel
sweetness 🥕
Growing up, I had an insatiable sweet tooth, so much so that I’d take down a whole carrot cake for breakfast. A carrot cake-esque punch felt like a better adult option: fresh carrot juice, warm chai spices, and a silky date cream blended into a dessert punch… finished with a cloud of cream cheese whipped cream on top. It’s cozy, nostalgic, and indulgent for celebrating a queen along with a beautiful homegrown bouquet of flowers and herbs.
Save this for brunch, pour it over ice, and don’t skip the whipped cream—it’s the “frosting” that
makes it 🫶
Get the full recipe on https://www.naturaldelights.com/recipes/carrot-cake-punch
Ingredients
Carrot Juice Base
400 g carrots, peeled and sliced into chunks
2-2.5 cups cold water
Natural Delights Date Cream
6–8 Natural Delights Medjool dates, pitted
½ cup warm cream or coconut milk
1/4 cup sweetened condensed milk
Punch
Fresh carrot juice (strained)
Date cream (reserve 2 tablespoons)
1 tsp vanilla extract
1 teaspoon chai spice
Pinch of salt
Cream Cheese Whipped Cream
1 oz cream cheese, very soft
1/3 cup heavy whipping cream, cold
1-2 tablespoon date cream
2 tablespoon sweetened condensed milk
1-2 tablespoon milk
½ tsp vanilla extract
