Creamy Carrot Cake Dip

Name: Creamy Carrot Cake Dip
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 carrots, peeled and grated; 1 tablespoon butter; 1/4 teaspoon kosher salt; 55 g brown sugar; 450 g cream cheese, softened; 5 ml vanilla extract; 120 g confectioner’s sugar; 2.5 ml cinnamon; 1.25 ml ground ginger; 0.6 ml nutmeg; 225 g crushed pineapple, well drained; 60 g chopped toasted walnuts, plus more for garnish if desired

A delightful dip with cream cheese, carrots, pineapple, and warm carrot cake spices. Perfect with cinnamon sugar pretzel crisps, graham crackers, or sliced apples.

1 hr 15 min

easy

354kcal

calories

29g

carbohydrates

25g

fat

fiber

protein

241mg

sodium

26g

sugar

Appetizer Snack Dinner Brunch American

Ingredients

2 carrots, peeled and grated

1 tablespoon butter

1/4 teaspoon kosher salt

55 g brown sugar

450 g cream cheese, softened

5 ml vanilla extract

120 g confectioner’s sugar

2.5 ml cinnamon

1.25 ml ground ginger

0.6 ml nutmeg

225 g crushed pineapple, well drained

60 g chopped toasted walnuts, plus more for garnish if desired

Directions

Step 1

In a small skillet over medium-high heat, melt the butter. Add the grated carrots and salt, and cook for 1 minute. Then add the brown sugar and cook until the sugar dissolves, about 1 minute. Remove from heat and drain on paper towels.

Step 2

In a large bowl, combine the softened cream cheese, vanilla extract, confectioner’s sugar, cinnamon, ginger, and nutmeg. Use an electric mixer to beat until smooth and slightly fluffy. Fold in the reserved carrot mixture, crushed pineapple, and chopped walnuts until well combined.

Step 3

Cover the dip and refrigerate for 1 hour or until ready to serve. Top with additional walnuts and a sprinkle of cinnamon if desired.