Carrot Cake Dip (Print Version)
A creamy carrot dessert dip with caramelized carrots and warm cinnamon, ideal for pairing with fruits or crackers.
# Ingredients:
Caramelized Carrots
01 -
1 cup shredded carrots, packed
02 -
1 tablespoon unsalted butter
03 -
3 tablespoons packed dark brown sugar
04 -
0.5 teaspoon ground cinnamon
Cream Cheese Mixture
05 -
225 grams (8 ounces) cream cheese, room temperature
06 -
1 tablespoon packed dark brown sugar
07 -
0.25 teaspoon ground cinnamon
08 -
80 milliliters (1/3 cup) heavy cream
09 -
1 teaspoon vanilla extract
10 -
120 grams (1 cup) powdered sugar, sifted
11 -
30 grams (1/4 cup) finely chopped pecans
Optional Dippers
12 -
Graham crackers
13 -
Apple slices (red or green)
14 -
Cinnamon sugar chips
15 -
Pretzel crisps
# Instructions:
01 -
Shred carrots using the large side of a box grater, then roughly chop the shreds into smaller pieces to maintain texture. Melt butter in a medium skillet over medium-high heat. Add brown sugar, cinnamon, and carrots; sauté for 4-6 minutes until liquids evaporate and carrots are tender and lightly browned. Remove from heat and cool completely, reserving 1 tablespoon for garnish.
02 -
In a large bowl, beat cream cheese, brown sugar, and cinnamon with a handheld mixer on medium-high for 2-3 minutes until fluffy and smooth. Add heavy cream and vanilla extract; mix on low until incorporated.
03 -
Add sifted powdered sugar and mix on low just to combine, then increase speed to medium-high and beat 1-2 minutes until the mixture is light and smooth.
04 -
Gently fold chopped pecans and cooled caramelized carrots into the cream cheese mixture. Cover with plastic wrap and refrigerate for 30 minutes to firm.
05 -
Transfer the chilled dip to a serving bowl. Garnish with reserved caramelized carrots and additional chopped pecans if desired. Serve with graham crackers, apple slices, cinnamon sugar chips, or pretzel crisps.
# Notes:
01 -
For best texture, do not shred carrots too finely to retain a pleasant bite in the dip.