Carrot Cake Dip Snack (Print)
Enjoy creamy dip with caramelized carrots and pecans. Perfect for parties with sweet and savory dippers.
# Ingredients:
→ Caramelized Carrots
01 -
1 cup shredded carrots, packed
02 -
1 tablespoon butter
03 -
3 tablespoons dark brown sugar, packed
04 -
½ teaspoon ground cinnamon
→ Cream Cheese Mixture
05 -
8-ounce block cream cheese, room temperature
06 -
1 tablespoon dark brown sugar, packed
07 -
¼ teaspoon ground cinnamon
08 -
⅓ cup heavy cream
09 -
1 teaspoon vanilla extract
10 -
1 cup powdered sugar, sifted
11 -
¼ cup finely chopped pecans
→ Optional Dippers
12 -
Graham crackers
13 -
Apple slices (red or green)
14 -
Cinnamon sugar chips
15 -
Pretzel crisps
# Directions:
01 -
Shred the carrots using a box grater and roughly chop into smaller pieces. Melt the butter in a medium skillet over medium-high heat. Stir in the brown sugar, ground cinnamon, and shredded carrots. Cook for 4-6 minutes, stirring occasionally, until the excess liquid evaporates and the carrots are tender and lightly browned. Remove from heat and let cool completely. Reserve 1 tablespoon for garnish if desired.
02 -
Using a handheld mixer, beat the cream cheese, brown sugar, and cinnamon in a large bowl on medium-high speed until smooth and fluffy, about 2-3 minutes. Add the heavy cream and vanilla extract; mix on low speed until incorporated.
03 -
Add the powdered sugar to the cream cheese mixture and mix on low just until incorporated. Increase to medium-high speed and beat for 1-2 minutes until fluffy and smooth.
04 -
Gently fold in the cooled caramelized carrots and chopped pecans. Cover the mixture with plastic wrap and refrigerate for 30 minutes.
05 -
Transfer the chilled carrot cake dip to a serving bowl. Garnish with reserved caramelized carrots and additional chopped pecans if desired. Serve with your choice of dippers.
# Notes:
01 -
For best results, ensure the cream cheese is at room temperature before mixing to achieve a smooth texture.