Vanilla Spice Carrot Cake Latte Bowls

Ingredients

• Latte bowls

• 128 ml jar pureed carrots ( baby food) or substitute 1/2 cup cooked and pureed carrots
• 4 Tablespoons brown sugar
• 8 oz. block-style cream cheese
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 cup brewed strong vanilla coffee
• 1/4 cup vanilla almond milk
• 6 vanilla cupcakes (store-bought or homemade)
• 1/4 cup toffee bits
• 6 waffle bowls

• Garnish

• 1/3 cup Whipped cream
• Cinnamon sprinkles (about 1 teaspoon)
• 6 cinnamon sticks

Instructions

1. With an electric mixer, beat softened cream cheese, nutmeg, cinnamon, carrots, vanilla and brown sugar together until smooth.
2. Beat in vanilla coffee and almond milk.
3. Break vanilla cupcakes into chunks (about ¼ inch)
4. With a large spoon, blend in toffee bits, and vanilla cupcakes pieces.
5. Pour into a waffle bowl and freeze for at least 6 -8 hours (or leave overnight if it's more convenient).
6. Garnish with a dollop of whipped cream , a cinnamon stick and a sprinkle of cinnamon. Serve cold.