In a mixing bowl, blend 4 ounces of softened cream cheese, 2 tablespoons of sugar, and a pinch of salt until smooth and creamy, about 1-2 minutes. Gradually add 1 cup of heavy cream and continue to whip until the mixture is fluffy and holds stiff peaks, which should take around 3-5 minutes.

In a medium bowl, whisk together 1 cup of fresh carrot juice, 1 cup of your preferred milk, 1 teaspoon of pumpkin pie spice, 1 teaspoon of vanilla extract, and 2 tablespoons of maple syrup. Refrigerate for about 15-20 minutes.

While your carrot cake milk chills, brew 1 cup of strong espresso or coffee. Allow the coffee to cool for 10 minutes if desired.

Fill two tall glasses with ice cubes, pour the chilled carrot cake milk mixture evenly into each glass, filling them about two-thirds full. Slowly add the cooled espresso or coffee on top.

Spoon the prepared cheese foam generously over each glass of latte, and sprinkle additional spices on top if desired.