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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
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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
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 People
Calories 433kcal
Author Taylor

Ingredients

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)

Instructions

  • 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!

Notes

*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

Nutrition

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