Carrot Cake Dip

5 from 1 vote

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 Time15

Chill time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 189kcal

Author: Jennifer Fishkind

Ingredients

Caramelized Carrots

1 cup shredded carrots packed
1 tablespoon butter
3 tablespoons dark brown sugar packed
½ teaspoon ground cinnamon

Cream Cheese Mixture

8 ounce block cream cheese room temperature
1 tablespoon dark brown sugar packed
¼ teaspoon ground cinnamon
⅓ cup heavy cream
1 teaspoon vanilla extract
1 cup powdered sugar sifted
¼ cup finely chopped pecans (plus additional for optional garnish)

Optional Dippers

Graham crackers
Apple slices (red or green)
Cinnamon sugar chips
Pretzel crisps

Instructions

Caramelized Carrots

Shred carrots on the large side of a standard box grater, then roughly chop the shreds into smaller pieces. You do not want the shredded carrots to be too small or you will lose the texture of the dip when mixed.
1 cup shredded carrots
Melt the butter in a medium skillet over medium-high heat. Stir in the brown sugar, ground cinnamon, and carrots. Cook the carrots for 4-6 minutes or until the excess liquids have evaporated and the carrots are tender and lightly browned.
1 tablespoon butter, 3 tablespoons dark brown sugar, ½ teaspoon ground cinnamon
Remove from the heat and allow to cool completely before adding to the cream cheese mixture. Reserve 1 tablespoon to use as a garnish for the dip if desired for serving.

Cream Cheese Mixture

Beat the cream cheese, brown sugar, and cinnamon in a large bowl with a handheld mixer on medium-high speed for 2-3 minutes or until fluffy and smooth.
8 ounce block cream cheese, 1 tablespoon dark brown sugar, ¼ teaspoon ground cinnamon
Add the heavy cream and vanilla extract. Mix on low speed until fully incorporated.
⅓ cup heavy cream, 1 teaspoon vanilla extract
Add the powdered sugar, mix on low just until incorporated, then increase the speed to medium-high and beat for 1-2 minutes or until the mixture is fluffy and smooth.
1 cup powdered sugar
Fold in the pecans and caramelized carrots. Cover with plastic wrap and refrigerate for 30 minutes.
¼ cup finely chopped pecans
Transfer the chilled carrot cake dip to a serving bowl and garnish with a sprinkle of chopped pecans and reserved caramelized carrots, if desired, before serving.

Notes

Storage :

Keep it cold: Because of the cream cheese base, refrigeration is a must. If you're prepping in advance, just keep the dip in an airtight container for up to 24 hours.
Softening for guests: If the dip has been in the fridge for more than half an hour, it might be a little firm. Give it about 10 to 15 minutes at room temperature before serving so it’s easy to scoop.
A final warning: This is strictly a chilled dessert dip, never reheat it, or you’ll lose that perfect consistency.

Tips :

Start with room-temp cream cheese: Using cold cream cheese is a shortcut to a lumpy dip. Give it about 30 minutes on the counter before you begin mixing to ensure the final texture is silky and light.
Cool your carrots completely: It’s tempting to rush the process, but folding hot, caramelized carrots into the cream cheese will cause the dip to separate and turn greasy. Wait until the carrots are totally cool to the touch before combining.
Skip the pre-shredded bags: Those store-bought matchstick carrots are usually too thick and dry to work here. For the best results, take a moment to grate whole carrots yourself—they’ll soften much better in the skillet and blend seamlessly into the dip.

Nutrition