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Gluten Free Carrot Cake Dip - 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! | #Foodfaithfitness | #Glutenfree #Healthy #Dairyfree #Easter #CarrotCake

Gluten Free Coconut Flour Carrot Cake Dip

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!
Course Dessert
Cuisine American
Keyword carrot cake recipe, dessert dip recipe, gluten free carrot cake, gluten free desserts
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 People
Calories 433kcal
Author Taylor


For the Cake:

  • 1/2 Cup Coconut flour sifted (45g) *
  • 1 tsp Cinnamon
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/8 tsp Nutmeg
  • 3 large Eggs
  • 3/4 Cup Coconut sugar packed **
  • 2 Tbsp Coconut oil melted
  • 1/2 tsp Vanilla extract
  • 1 1/4 Cups Grated carrots about 4 small carrots
  • 1/2 Cup Pecans roughly chopped.

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!


*Please weigh your flour to ensure results  
**Or brown sugar
Do not make the dip and advance and chill, as it gets very firm. It's best to mix with the frosting right before serving


Serving: 1g | Calories: 433kcal | Carbohydrates: 50g | Protein: 7.6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 208mg | Potassium: 278mg | Fiber: 6.4g | Sugar: 41g | Vitamin A: 4930IU | Vitamin C: 1.6mg | Calcium: 104mg | Iron: 1.3mg