This Gluten Free Coconut Flour Carrot Cake Dip is the EASIEST dessert you will ever make and is a huge crowd pleaser! Dairy free option included too!
PIN Gluten Free Coconut Flour Carrot Cake Dip
Dunkable, spoonable CARROT CAKE.
Holy MOLY you guys. Cake in dip form might just be the latest and greatest. Even greater than gluten free carrot cake truffles.
Like, your new obsession because, liiike, WHOA it’s frosting, and cake all mashed together up in your face and it is GOOD.
Not to mention the fact that you need things to DIP into said cake. And by “things” I mean cookies or graham crackers which means that Y-O-U get to eat 2 kinds of treats ALL AT ONCE.
Sooooo yea. I think you’re going to be INTO IT.
I am one of those people that really likes cake. Chocolate avocado cake, mulled red wine cake or even healthy gluten free sugar free carrot cake, I am very inclusive of them all. While I really LIKE making cake, decorating cake? TOTALLY freaks me out.
Even putting pecans on that vegan gluten free dairy free carrot cake worried me. I’m a type A+ personality (as Mr. FFF says) so the thought of messing up one pecan just does not do it for me. That’s MOSTLY why I stick to things like simple gluten free carrot cake cupcakes and basically all the actual cakes you’ve seen here are not super fabulously decorated. It’s also because I don’t really know how.
I’m sure Youtube could teach me. But then we’d be back at square “it freaks me out that it will look ugly” one and we would just end up back here anyway.
Now you know my deep dark cake decorating fears. I think we might have just taken our internet friendship up a WHOLE level.
But, my new best internet friends, that is the beauty of the gluten free coconut flour carrot cake dip. You need to have ZERO decorating skills.
HECK, you don’t really need to have any cake-baking skills because even if it flops and/or sinks and/or just doesn’t come out pretty, you’re just going to crush it up anyway.
This makes the type A+ perfectionist personality in me horrified (CRUSHING UP A CAKE? WHAT) but also super excited (NO PRESSURE? EXHALE) at the very same time.
Once your cake is baked, you just gotta cut it up into cubes, throw it in a bowl, add in your creamy-dreamy frosting and GO TO TOWN. <– You can use a spoon if you’re a more civilized person. Or you can tap into your inner cave person and get those hands in the bowl.
Personally, I’m here for option 2.
Gluten Free Coconut Flour Carrot Cake Substitutions
Coconut sugar: If you don’t have coconut sugar, you can use brown sugar!
Butter/Cream Cheese: To make this a dairy free carrot cake, use dairy free versions of these!
Powdered sugar: Like the keto low carb sugar cookies, you could make your own powdered monkfruit, if you would prefer an entirely refined sugar free carrot cake.
Graham Crackers: Don’t like grahamies? (who are you?) you could go salty-sweet and use pretzels, or even broken pieces of spiced paleo cookies.
Fingers are also a VRY VRY good, and highly encouraged, option.
Other Recipes You Might Like:
Gluten Free Coconut Flour Carrot Cake Dip
For the Cake:
For the Icing:
- 4 Ounces Reduced-fat cream cheese softened (can use DF)
- 1/4 Cup Butter softened (can use DF)
- 1 tsp Vanilla extract
- 1 Cup Powdered sugar sifted
- Graham crackers for serving (GF if needed)
- 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 large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared pan and let stand 10 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.
- 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. 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!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 21 POINTS+: 12. OLD POINTS: 10
(per 1/6 of the dip – no graham crackers)
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