Carrot Cake Dip
This Carrot Cake Dip is amazing, do not be surprised if you find yourself licking the bowl! (No judgment here!)
After almost 18 years of marriage, my hubs and I are still so much in love!
We like every other normal, healthy couple on the planet drive each other crazy, but at the end of the day He is mine and I am His. We are in this together through the good and the bad.
One thing in particular that drives Kelly completely bonkers and his absolute biggest pet peeves is the mess I make when I cook.
I agree it’s not pretty folks, especially when I am in my “creative” mode. In creative mode, there is no recipe or script just me going off a dash of this and a little bit of that. Leaving everything all over the counter and cabinets open just in case I need to add a little bit more or this or a little bit more that. This cathartic and messy process is where some of my best recipes have found their origins.
As you can imagine the aftermath of my creative process is a mess!! If it at all possible I do try to spare Kelly of the cleanup. I try to get it taken care of before he gets home so it won’t bug him. But sometimes he is forced to help me with my ” creative dirty” work.
I am so thankful that he does! Because clean-up is so much easier with a little help! And nothing is sexier than a man with dish soap hands 😉
On one of my best creations to date came from one of these messy creative sessions – the idea of a deconstructed carrot cake (one of my faves) that could be easily shared at a party, like a sweet dip. So the idea took root and after a few attempts I came up with the perfect carrot cake dip! It is all the things you love about carrot cake but without all the hours and hours of baking. I love to make this at Easter and for spring parties. It is so perfect for this time of year.
Carrot Cake Dip
- 1 8 oz cream cheese softened
- 1/4 C Heavy Whipping Cream
- 3/4 C Powdered Sugar
- * Cream together above ingredients then add
- 1 Cup Carrot Cake Mix
- 1 Cup Shredded Carrots
- 1 Cup Crushed Pineapple w/juices
- 1 Cup Coconut
- 1 tsp Vanilla
Mix remaining ingredients then serve cold with graham crackers or other sweet crackers
Making this dip is a total breeze and can be whipped up in less than 10 minutes so if you need to bring a show stopper and you’re short of time this is it! Soften your cream cheese for a couple of hours by leaving it sitting on your counter. If you like me, sometimes forget to take the cream cheese out in time – just remove the wrapper and place it on a plate and microwave for 30-60 seconds at 50% power that usually does the trick.
Slowly incorporate all other ingredients into your mixer. For grating your carrots you can use a food processor or a normal cheese grater. I liked my carrots grated super fine for this so I use my cheese grater. 2-3 BIG carrots yield about 1 cup grated carrots.
You’ll want to add a bit of the pineapple juice – so make sure you do not completely drain them!
It will look so good and creamy when it’s ready to go!!
HOW TO SERVE CARROT CAKE DIP:
To serve top with some additional graham crackers and coconut, you could even add some grated carrots to the top for garnish. Serve chilled with graham crackers, nilla wafers, biscotti cookies or any other sweet cracker or cookie you deem worthy!
Need more Carrot Cake Flavor in your life??
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Yum!!! I love carrot cake, too!! I love how you and your husband are so in love after 12 years. That's exactly how we are! And we've been married 12 years, too!
I love to hear that others are as lucky as Kelly and I!!! It helps when you marry your best friend 😉 <br />
Just made this last week (March 2017) for a Pinterest party and everyone loved it! Served it with graham crackers, vanilla wafers and Trader Joe’s Honey Butter potato chips….
So glad it was a hit!!
This will be perfect to make for Easter! Love the carrot cake flavors!
Sounds like a delicious dip! It’s hard to remind people that we also work where we live. Wouldn’t it be great to have a second kitchen?
What a great dip! This will be great at our family Easter.
I have never tried this, but it sounds so good!! It would be great at Easter!!
Wow! Thank you so much for sharing this recipe! It looks so delicious!
May I use 1/2 cup coconut vs 1 cup and 1/2 or 1/4 cup shredded carrots vs 1 cup? Would it be acceptable to add peanut butter chips and raisins? I would appreciate a response from those who have made this dip and Andie.
I do want to make this for my Vets and staff, but I do not know how well they like coconut and/or carrots, Again, I would appreciate a response,
Boyd, I have only made it as outlined but I am sure the above tweaks will be great! Let me know how it turns out!
I did not major in Microbiology while seeking a degree in an unrelated field. I simply took quite a few classes because I enjoyed them; thus, the impetus for my question. ( You probably already addressed this issue and I missed it. If so, I apologize in advance).
It is my understanding cake mixes contain raw flour. Ingesting raw flour can give someone a slight chance of getting food poisoning.
Do you recommend baking the cake mix for perhaps 10 minutes at 350 degrees, let it cool, then continue with-what-appears-to-be a delicious dip? I shall wait for your reply before making this dip. I assure you, I am not an alarmist–simply curious. Thank you for your consideration answering my question. I know you are very busy. Lore