This Healthy, Gluten Free Carrot Cake Dip is a super easy dessert made with lower fat carrot cake, mixed with cream cheese frosting and pecans. Perfect as a last minute dessert that needs to please a crowd!
So, let’s talk about yesterday.
It was Chocolate Peanut Butter Day. Did you celebrate? Did you eat ALL THE THINGS in chocolate peanut butter form? Did you eat ANYTHING in chocolate peanut butter form?
Please say yes…or I cry for you.
Personally I eat chocolate and peanut butter every.single.day in the form of this Chocolate Peanut Butter “Cheesecake,” but this gal will take any excuse to eat extra choco pb goodness.
I really should be posting some steamed carrots, or something super de doper healthy pants-o-rama, so you can get all detox-o-fied from yesterday, buuuttt that would be boring.
And, because I warned you that there would be A LOT of Carrot Cake Recipes coming up, I decided to continue along with operation “up to your eyeballs in carrot cake yumness.”
Because every operation needs an attention grabbing, well thought out name right? Yep.
So, I actually never planned to show your beautiful little faces this carrot cake dip. I kind of invented it out of oh-my-gosh-there-is-so-much-cake-and-icing-in-my-fridge-that-I-have-no-place-to-put-veggies-so-I-am-justifying-eating-said-carrot-cake-for-all-the-meals-pretending-that-I-am-doing-it-to-make-room-for-health.
My brain hurts after that sentence.
But, it’s true. I sent all my leftovers, mooshed up together, to work with Mr.FFF not even thinking it was anything special.
He came home the next morning and declared that everyone said that it was the best thing he has ever brought.
And, so, Skinnier Carrot Cake Dip became a thing.
A thing that you’ll love. Partially because it’s stupid-easy.
But, mostly because it’s stupid yummy.
I don’t think that makes sense. You understand me though.
P.s The graham crackers in the pictures? Just for show.
Fingers are mildly acceptable.
But, face planting? Mandatory.
- For the cake:
- ¼ Cup Coconut flour, sifted (37 grams post sifting) (My fav is Bob’s Red Mill)
- ½ tsp Baking soda
- ½ tsp Baking powder
- 1 tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Salt
- 2 Eggs, lightly beaten
- 2 Tbsp Coconut oil, melted
- 2 Tbsp Non fat, plain Greek yogurt
- ½ tsp Vanilla extract
- ¾ Cup Light brown sugar, packed *
- 1¼ Cups Grated carrots (about 4 small carrots)
- For the icing:
- 4 Ounces Reduced-fat cream cheese, softened
- ¼ Cup butter, softened
- 1 tsp vanilla extract
- 1 Cup Powdered sugar, sifted
- 1/2 Cup Pecans, roughly chopped.
- Graham crackers, for serving
- Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper. Spray the sides of the dish with cooking spray and set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a small bowl, microwave the Greek yogurt for 10 – 15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oils solidifies, leaving you with a chunky cake.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the pie plate and let stand 5 minutes before baking.
- Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely.
- To make the frosting:
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
- Beat in the vanilla until well combined.
- Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
- Preheat you oven to 400 degrees and toast the chopped pecans until they smell "toasty" (you'll know) about 7-8 minutes. Set aside.
- Remove the cake from the pie plate and cut off any crusty edges. Cut the cake into small squares and place into a large bowl.
- Add the frosting into the bowl with cake chunks and mix around, lightly mashing the cake pieces to get them totally covered, while still leaving some chunky.
- Stir in the toasted, chopped pecans.
- DEVOUR with graham crackers, fingers, a spoon...whatever!
Want more Carrot Cake?