Healthy, Gluten Free Carrot Cake Dip { Lower Fat + Super Simple}

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!

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

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 in the form of this Chocolate Peanut Butter “Cheesecake,” but this gal will take any excuse to eat extra choco pb goodness.

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

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.

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

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.

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

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.

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

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.

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

But, face planting? Mandatory.

4.7 from 3 reviews
Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple}
Prep time
Cook time
Total time
Serves: 6-8
  • For the cake:
  • 1/2 Cup Coconut flour, sifted (45g) *
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 3 Large eggs
  • 2 Tbsp Coconut oil, melted
  • 1/2 tsp Vanilla extract
  • 3/4 Cup Light brown sugar, packed **
  • 1 1/4 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
  1. 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.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  3. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
  4. Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
  5. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  6. Pour the batter into the prepared pan and let stand 10 minutes before baking.
  7. Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely.
  9. To make the frosting:
  10. In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
  11. Beat in the vanilla until well combined.
  12. Turn the mixer down to low and gradually beat in the powdered sugar.
  13. Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
  14. Preheat you oven to 400 degrees and toast the chopped pecans until they smell "toasty" (you'll know) about 7-8 minutes. Set aside.
  15. 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.
  16. 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.
  17. Stir in the toasted, chopped pecans.
  18. DEVOUR with graham crackers, fingers, a spoon...whatever!
* I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods go VERY dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.

 Want more Carrot Cake?

Carrot Cake Cupcakes {GF, Lower Fat} - Food Faith Fitness

Carrot Cake Cupcakes

Skinny Carrot Cake Truffles {Low calorie, Low Fat, GF} - Food Faith Fitness

Skinny Carrot Cake Truffles

Mini Easter Carrot Cakes {GF, Lower Fat} - Food Faith Fitness

   Mini Easter Carrot Cakes

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  1. says

    It was Chocolate-pb day yesterday???? I ate ALL the chocolate…but left out the PB …guess I will have to celebrate a day late 😉 Oh wait…I really need to detox from my chocolate consumption…and this dip is ideal for just that! I mean it has carrots-right? 😉
    This dip sounds amazing – Mr. FFF’s co-workers are so lucky to have gotten to taste it! I think I need to apply for a job where Mr. FFF works just so I could help in taste testing your treats!

    • Taylor Kiser says

      Haha I like your style…better late than never! 😉
      Thanks lady, I’ll make sure he puts in a good word for your application!

  2. says

    I love things that are stupid easy!
    I can’t believe I have never made a sweet dip before. The only dip I have ever made in my LIFE was guacamole. And that’s because I just got my first food processor. I love carrot cake, so I know I’m going to love this!

    • Taylor Kiser says

      I mean, Guacamole is DANG good, but cake in a dip form…you can’t go wrong!
      Let me know if you try it out pretty lady! :)

  3. says

    Mandatory faceplant! Love it!! This dip looks great, and I love that it is skinny…I really need some more skinny recipe in my life to un-do the damage of this awful winter!!! Oh and I celebrate choco pb almost daily as well…

    • Taylor Kiser says

      Thanks Cate!
      I know right…UGH @ Winter!
      I’m glad you celebrate chocolate and peanut butter just as much as me!

    • Taylor Kiser says

      Thanks Vicky!
      Not at all, I shoot with a super basic Canon Rebel T3I and a 50mm f/1.8 lens! Nothing fancy!

  4. Kate says


    Mmmm that looks super yummy! I love making my on hand ingredients into a hodge podge of deliciousness!

    Just a question, in step one you mention prepping a 9×9 pan and then later you instruct to pour ingredients into muffin tins. I’m assuming you put it in a 9×9?

  5. says

    These MUST have been taken after you played with lighting. The photos are just so light and bright! Cake in ANY form is delicious, especially when you can justify it by being lighter & skinnier. I’m all in — no graham crackers, just fingers! :)

    • Taylor Kiser says

      Thanks girl! Buuuuttt they weren’t…these are old, I guess it was a good light day!
      So glad you’re into the “just fingers.” That’s the only way to eat this IMO!

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