Carrot Cake Dip

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Carrot Cake Dip is filled with all the flavors of carrot cake, but made in a no bake, creamy form. Pairs perfectly with cookies, apple slices, or any of your favorite dippers, including your finger!

Prep Time10

Chill time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 223kcal

Author: Jennifer Fishkind

Ingredients

16 ounces (two 8-ounce blocks) of cream cheese softened to room temperature
½ cup light brown sugar packed
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup packed, finely shredded carrots squeezed dry, removing as much excess moisture as possible
¼ cup finely chopped pecans

Optional dipping items for serving

Graham crackers, cinnamon sugar pita chips and fresh apple slices (red or green) Optional dipping items for serving

Instructions

To a large mixing bowl add the softened cream cheese and beat on medium-high speed, with a handheld mixer, for 1-2 minutes or until light and fluffy with no lumps remaining.
16 ounces (two 8-ounce blocks) of cream cheese
Add the light brown sugar, ground cinnamon, ground ginger, ground nutmeg and ground cloves to the bowl. Beat again for 30 seconds to 1 minute or until all the ingredients are fully combined.
½ cup light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
Place the shredded carrots into 2-3 layers of large paper towels and squeeze out as much moisture as possible. Remove the shredded carrots from the paper towels and set aside.
½ cup packed, finely shredded carrots
Add the squeezed dry carrots and pecans into the cream cheese mixture. Gently fold together, using a rubber spatula, just until evenly distributed into the cream cheese mixture.
¼ cup finely chopped pecans
Cover the bowl of carrot cake dip with a piece of plastic wrap and refrigerate for 1-2 hours or until ready to serve. This will allow the flavors of the dip to fully combine and will firm up the dip slightly.
After the dip has chilled, and is ready to serve, transfer the carrot cake dip to a serving bowl. Serve with a platter of optional dipping items such as graham crackers, cinnamon sugar pita chips and fresh apple slices.
Graham crackers, cinnamon sugar pita chips and fresh apple slices (red or green)

Notes

Makes approximately 2 cups

Storage :

This carrot cake dip is best served at a cool room temperature. It is best to keep this dip refrigerated until ready to serve.
This dip can be made up to 24 hours in advance and stored in an airtight container in the refrigerator until you're ready to serve. If the dip has been refrigerated for longer than 2 hours, you may need to allow it to sit at room temperature for 15-20 minutes to soften to a dippable consistency before serving.

Tips :

A large box grater is best for shredding the peeled carrots. I suggest using the fine grate side of the box grater.
If your grocery store sells pre-grated carrots, you can use that as well in this dip. You will just want to ensure that they are finely grated for the best texture for your carrot cake dip.
You can replace the regular cream cheese with reduced-fat cream cheese for a lighter version.
Feel free to stir in some raisins or add crushed pineapple and sweetened coconut flakes for a tropical flair. Vanilla extract can also help offset the tang of the cream cheese in creamy treats like these.

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