Switch up your Easter dessert with an easy Vegan Carrot Cake Dip With Baked Spice Chips!
It’s carrot cake week, apparently. I didn’t plan it that way, but after looking at my recipes, every single one is carrot cake-themed. Zero regrets.
Carrot cake is elite. There’s just something about those warm spices, the natural sweetness of carrots, and the occasional crunch of pecans that makes it impossible to resist. I’d eat carrot cake in just about any form, which I’ve basically done on this blog: blondies, cheesecake, donuts… heck, I’ve even made some carrot cake overnight oats. As long as it has “carrot” and “cake” in the name, I’m in. You get it.
But today, we’re ditching the cake part entirely and going full-on dip mode. A smooth, luscious swirl of coconut cream gets friendly with fresh carrots, juicy pineapple, and sticky-sweet agave, all topped off with crunchy toasted pecans. And just when you think it can’t get better, in come the crispy, crunchy cinnamon-spiced chips that serve as the perfect mechanism for scooping up that delicious dip. Perhaps my favorite part of the whole thing is that you get to enjoy the flavors of carrot cake without baking a whole cake. No flour tornado in the kitchen, no stress-inducing cake layering, and absolutely no waiting for anything to cool. Just grab some chips, find a quiet corner, and prepare to defend your bowl. Sharing? Oh, if you absolutely have to.
Is This Vegan Carrot Cake Dip With Baked Spice Chips Healthy?
Compared to a slice of carrot cake, this recipe is certainly much healthier. The chips are baked, which makes them significantly lower in fat and calories than anything fried. They have a little coconut oil and coconut sugar, which does add some fat and calories, but that’s to be expected in a dessert.
The actual carrot cake dip is primarily made of carrots, pineapple, and coconut cream. The carrots and pineapple are rich in vitamin A and antioxidants, sneaking some healthy properties into your treat. Coconut cream can be high in saturated fat, however, so enjoy this dip in moderation.
Dessert Dips Are All The Rage
I’m not sure who it was who decided to try turning desserts into dips, but I have to give them credit for their ingenuity. I’m sure they got tired of waiting for a cake to bake and decided it was totally overrated.
Dessert dips are so easy that you don’t have to be a good baker to get a great result. They’re perfect for a crowd, easy to serve, and leave much less mess during cleanup time. And, since you don’t need all the flour and leavening ingredients you’d normally need for cake, they’re often a bit lighter, too! What’s not to love?
How Do I Store Leftovers?
Store leftover dip in an airtight container in the fridge for up to 3 days. The baked chips are best when they’re fresh, but you can keep any extras in an airtight bag at room temperature for about 2 days. You can toss them in the oven for a few minutes to help them crisp back up if they get a bit soft.
Serving Suggestions
Ready to dive into all things dessert dips? Try this Pumpkin Pie Dip With Coffee Chips for your next one! But if you’re still riding the carrot cake train, you can’t go wrong with some Carrot Cake Oatmeal, Carrot Cake Truffles, or Carrot Cake Cookies.
Ingredients
For The Dip:
- 1/3 cup pecans
- 1/2 pound + 2 medium medium carrots divided
- salt
- 1/2 cup canned pineapple diced and drained of juice
- 1 cup coconut cream
- 2 tablespoons agave
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
For The Chips:
- 4 gluten-free or light flatbread wraps
- 2 tablespoons coconut oil melted
- 1/4 cup coconut sugar
- 4 teaspoons cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit and place the pecans on a small baking sheet. Toast in the oven until the pecans darken and smell nutty, about 10-12 minutes. Set aside.
- Take the 1/2 pound of carrots and peel them. Then, slice them in half lengthwise and chop each half into 2-inch slices. Place them into a large pot and cover with water, adding a pinch of salt. Bring the carrots to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the carrots are soft, about 20-25 minutes.
- Once the carrots are soft, drain the liquid, reserving 1 tablespoon. Add the carrots, along with the 1 tablespoon of reserved cooking liquid into a small food processor (mine is 3 cups) and process, stopping to scrape down the sides as necessary, until the carrots are totally smooth.
- Add in the pineapple and pulse so that the pineapple gets broken down, but leave some small pieces for texture.
- Scrape the carrot mixture into a large bowl and add in the coconut cream, agave, cinnamon, and nutmeg. Whisk until smooth and well combined.
- Take the remaining 2 carrots and finely grate them (use the opposite side of the grater that you use to grate cheese; the super fine grater). Place the shredded carrots into a kitchen towel and wring out as much moisture as you can. Measure out 2/3 cup of the grated, dried carrots and gently fold into the dip.
- Place the dip into the refrigerator to chill for at least 2-3 hours. This will help it firm up a little.
To Make The Chips:
- Cut the flatbreads into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles.
- Divide the triangles between two baking sheets. Use a pastry brush to spread the melted coconut oil over the top of all the triangles.
- In a small bowl, mix together the coconut sugar, cinnamon, and nutmeg. Sprinkle half the mixture over top of the triangles; they should be covered pretty thick with spices. Bake at 350 degree Fahrenheit for 7 minutes.
- Once baked, flip and brush the other side with the remaining coconut oil and sprinkle with the remaining spice mixture. Bake an additional 5 minutes.
- Once out of the oven, remove the chips from the pan immediately, or else they will stick to it once they cool. The chips firm up a lot as they cool.
- Once the dip has chilled, chop up the pecans and sprinkle over top.
- Serve with chips and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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