Everyone knows the best part of carrot cake is the cream cheese frosting, and this carrot cake dip does not skimp on the good stuff. While many other cake dip recipes use boxed cake mix, this version is gluten-free and uses wholesome toasted pecans, caramelized cinnamon, carrots, and plump rum raisins to bring out that signature flavor.
Reminiscent of a sweetened fruit dip, this can be served with snacky graham crackers and Nilla wafers. To keep it completely gluten-free, use fresh-cut apples, bananas, oranges or even carrots instead. For a breakfast twist, it can be dolloped and swirled into your morning bowl of oatmeal or used as a spread on toast.
For best results, let each component cool off fully before folding into the cream cheese mixture to avoid melting the airy fluffiness of the dip. Flavors will be more harmonious if you can let the dip sit in the fridge after everything’s mixed together, making this the ideal dip to make the day before a festive Easter celebration.
Once you’ve made this recipe, drop us a comment down below and let us know your thoughts!
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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Ingredients
2tbsp.
butter
1tsp.
ground cinnamon
2c.
packed shredded carrots
1/4c.
packed dark brown sugar
Kosher salt
1/3c.
golden raisins
1/2c.
pineapple juice
1tsp.
rum (optional)
1
(8-oz.) block cream cheese, softened
1/4c.
heavy cream
3/4c.
powdered sugar
1tsp.
pure vanilla extract
1/3c.
chopped toasted pecans
2tbsp.
toasted sweetened coconut flakes, for garnish (optional)
Graham crackers, for serving
Sliced apples, for serving
Directions
Step 1In a medium skillet over medium heat, melt butter. Add cinnamon, carrots, brown sugar, and a pinch of salt. Cook, stirring frequently, until carrots are lightly caramelized, about 8 minutes. Transfer to a bowl and let cool completely.
Step 2Return skillet to medium heat and add raisins, pineapple juice, and rum, if using. Bring to a simmer and let cook until juice is absorbed, about 8 minutes. Remove from heat and let cool completely.
Step 3Meanwhile, in a medium bowl, beat cream cheese until smooth and fluffy. Add heavy cream, powdered sugar, and vanilla and continue beating until light and fluffy.
Step 4Fold in cooled carrot and raisin mixtures, and pecans. Cover and refrigerate until chilled, about 30 minutes.
Step 5Garnish with coconut, if using, and serve with graham crackers and sliced apples.
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June Xie is the former Senior Food Producer for Delish, where she hosted recipe videos and the wildly popular YouTube show, Budget Eats. She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. She also loves staring at alpacas.
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