Description

This Carrot Cake Dip delivers all the warm, spiced flavor of classic carrot cake in a creamy, no-bake dessert. It is rich, fluffy, and perfect for dipping with fruit, cookies, or crackers.

Ingredients

1 cup shredded carrots

1 tablespoon butter

3 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

8 ounces cream cheese, room temperature

1 tablespoon dark brown sugar

1/4 teaspoon ground cinnamon

1/3 cup heavy cream

1 teaspoon vanilla extract

1 cup powdered sugar, sifted

1/4 cup finely chopped pecans

Extra chopped pecans for garnish, optional

Graham crackers, for serving

Apple slices, for serving

Cinnamon sugar chips, for serving

Pretzel crisps, for serving

Cook Mode Prevent your screen from going dark

Instructions

Shred the carrots using the large side of a box grater, then roughly chop into smaller pieces.
Melt butter in a skillet over medium-high heat. Add 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and carrots. Cook for 4 to 6 minutes, stirring often, until tender and lightly caramelized. Let cool completely.
In a large bowl, beat cream cheese, 1 tablespoon brown sugar, and 1/4 teaspoon cinnamon until fluffy.
Add heavy cream and vanilla extract. Mix on low speed until combined.
Add sifted powdered sugar and mix on low, then beat until smooth and fluffy.
Fold in cooled carrot mixture and chopped pecans until evenly combined.
Cover and chill for 30 minutes.
Garnish with extra pecans if desired and serve chilled with dippers.

Notes

Swap pecans with walnuts for a different flavor.

Add a pinch of nutmeg or ginger for extra spice.

Drizzle caramel sauce on top for a sweeter finish.

Store in an airtight container in the refrigerator for up to 3 days.

Stir before serving again if it firms up.

Let sit at room temperature briefly to soften if needed.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 259 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg