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Vegan Carrot Cake Dip with Spice Chips - Switch up your Easter dessert with some easy vegan carrot cake dip! It's a healthy, gluten free dessert that everyone will love! | Foodfaithfitness.com | @FoodFaithFit

Vegan Carrot Cake Dip with Spice Chips

Total time does not include time for the dip to chill and thicken
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people
Calories 244kcal


For the dip:

  • 1/3 Cup Pecans
  • 1/2 Pound + 2 medium carrots, divided*
  • Salt
  • 1/2 Cup Pineapple tidbits, drained of pineapple juice
  • 1 Cup Coconut cream (from 1 13oz can)
  • 2 Tbsp Agave
  • 3/4 tsp Cinnamon
  • 1/4 tsp Ground nutmeg

For the chips:


  • Preheat your oven to 350 degrees 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 lb 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 about an inch, 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 Tbsp of it. Add the carrots, along with the 1 Tbsp 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 and pureed.
  • Add in the pineapple tidbits 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. Put some muscle into it to really get that coconut cream smooth.
  • Take the remaining 2 carrots and VERY finely grate them (use the opposite side of the grater that you use to grate cheese - the super fine one.) Place the carrots into a kitchen towel and ring 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 Flatout Flatbread Wraps into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles. 
  • Divide the wraps between two baking sheets (if your oven can't fit 2 pans at once, just do 2 wraps at a time.) Use a pastry brush to spread the melted coconut oil over 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 spice!  Bake in the 350 degree oven 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 DEVOUR!



*I weighed out 1/2 lb of carrots at the store, then bought two extra


Calories: 244kcal | Carbohydrates: 28.8g | Protein: 6g | Fat: 14.4g | Saturated Fat: 8.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Sodium: 193.7mg | Potassium: 190.1mg | Fiber: 6.7g | Sugar: 16.9g | Vitamin A: 5900IU | Vitamin C: 9.2mg | Calcium: 29mg | Iron: 1mg