Everyone’s favorite brunch cocktail and springtime cake come together to make this carrot cake mimosa! Carrot juice and pineapple are mixed with brown sugar and the right touch of spice and vanilla to put a dessert-inspired twist on a mimosa. Whether you’re kicking back on Easter, Mother’s Day or a casual Sunday brunch, this carrot cake mimosa adds a fun and bubbly touch to the occasion.

Upgrade Brunch With Carrot Cake Mimosas
This one is for you, fellow carrot cake lovers. I’ve seen carrot mimosa recipes, made with carrot juice and simple syrup, but I could never get jazzed about the idea. Sure, it’s festive for Easter, but who wouldn’t rather have orange juice instead of carrot juice?
But carrot cake mimosas? Yes, please! Now that’s a carrot mimosa worth sipping.
To get that carrot cake flavor, we simmer carrot juice with a medley of warm spices. I use this same technique for my Christmas cranberry mimosa and Thanksgiving mimosa, and the spice infusion adds such a wonderful depth of flavor.
Plus, I love how it's not too sweet — just enough to get you some carrot cake vibes without coming across as cloying. Now let’s make some drinks.
Related: For more sparkling wine cocktails, you’ll also love this prosecco margarita and strawberry Aperol spritz.
Ingredients
Sparkling wine: Don’t feel like you need to spend lots of money on your wine. In fact, please don’t. You should enjoy good Champagne on its own. A bottle of sparkling white wine, cava or prosecco under $20 works well. If you'd like some recommendations, check out this list of best wines for mimosas.
Carrot juice: If you don’t have a juicer, you can find this with the natural juices in the produce department.
Pineapple juice: Traditional carrot cake uses pineapple chunks, which is why I included it. I love the slight tang it adds to contrast the spice.
Brown sugar: Carrot juice isn’t very sweet, so we need a little extra sugar. I prefer dark brown sugar for the extra richness, but light brown sugar also works. I even tested this with white sugar, but the brown sugar definitely has better flavor.
Spices: We use a blend of ground cinnamon, nutmeg, ginger, cloves and allspice.
Vanilla extract: For the best flavor, use real vanilla extract, not imitation vanilla.
Step-by-Step Instructions
Step 1: We start by adding the carrot juice, pineapple juice, brown sugar and spices to a small saucepan. Now we bring the mixture to a boil to help dissolve the sugar. At this point, we turn off the heat, allow the mixture to cool and then store it in the refrigerator to chill completely.
Step 2: For a spiced rim, we pour water on one small plate and mix together white sugar and ground cinnamon on another small plate. We dip the rim of the Champagne flute into the water to moisten and then swirl it in the cinnamon-sugar mixture.
Step 3: Now we fill our Champagne flute about halfway with sparkling wine and top with the infused carrot juice. If we have any room on top, we can add another splash of sparkling wine.
Our carrot cake mimosa is ready for sipping. Isn’t it delightful?
Expert Tips
Whisk the carrot juice before mixing: As it sits in the refrigerator, the sugar and spices will separate a bit, but everything will come back together after a good whisk.
Plan ahead: Since we’re not using a cocktail shaker, we want the wine and carrot juice nice and cold before mixing. I recommend making the spice-infused carrot juice the day before serving.
Don’t use old spices: They start to lose their potency after six months. I like to tape a small label onto my spice bottles to know when it’s time to change them.
Substitute ginger ale for a nonalcoholic version: Plus, the extra ginger flavor will be nice with the other spices.
Perfect Pairing
Of course, you need a carrot cake-inspired recipe to go with this mimosa. Two of my favorites are these carrot cake muffins and carrot cake pound cake. What could be more perfect?
Or for more brunch options, you could go with some fruity pancakes, like my raspberry pancakes and blackberry pancakes. Some classic buttermilk waffles are always a good idea as well.
For a sweet and sparkling touch to your next brunch, you’ll love this carrot cake mimosa. Raise a glass and enjoy every bubbly sip.
Cheers!
Enjoy More Brunch Cocktails
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📖 Recipe
Carrot Cake Mimosa
Equipment
- Small saucepan
- Champagne flutes
Ingredients
- 1 ¼ cups carrot juice
- ¾ cup pineapple juice
- ¼ cup packed dark brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg preferably freshly grated
- ⅛ teaspoon ground ginger
- Pinch of ground cloves
- Pinch of ground allspice
- 1 teaspoon vanilla extract
- White sugar for garnish, optional
- Additional ground cinnamon for garnish, optional
- 1 bottle chilled sparkling white wine
Instructions
- Add the carrot juice, pineapple juice, brown sugar and spices to a small saucepan. Whisk to combine. Over medium-high heat, bring the mixture to a boil, stirring every so often to help dissolve the sugar. Turn off the heat, stir in the vanilla, allow the mixture to cool and store in an airtight container in the refrigerator.
- For a garnished rim, pour some water onto a small plate. On a separate plate, mix together the white sugar and ground cinnamon. Dip the rim of the Champagne flute into the water to moisten and then swirl it in the cinnamon-sugar mixture .
- Remove the carrot juice mixture from the refrigerator. As it sits, the sugar and spices will separate just a bit. Whisk it vigorously to bring the mixture back together. Fill the Champagne flute about halfway with sparkling wine. Add about 2-3 ounces of the carrot juice mixture. If you have any room left, you can top with another splash of Champagne. Enjoy!
Notes
- For a nonalcoholic option, use ginger ale in place of sparkling white wine.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kimmy says
Made this recipe yesterday for brunch and it was a HUGE hit! The spiced carrot juice mixture is genius - it really adds such a unique and delicious flavor to the mimosa. I loved the little bit of spice and the hint of pineapple. So much better than a regular mimosa! Thanks for sharing this recipe, Amanda!
Amanda McGrory-Dixon says
You’re very welcome, Kimmy!