This carrot cake dip, with cream cheese, carrots, pineapple, walnuts, and warm carrot cake spices, is great served with cinnamon sugar pretzel crisps, graham crackers, and sliced apples.
Prep Time::10 mins
Cook Time::5 mins
Refrigerate Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::8 to 10
Ingredients
2 carrots, peeled and grated
1 tablespoon butter
1/4 teaspoon kosher salt
1/4 cup brown sugar
16 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
8 ounces crushed pineapple, well drained
1/2 cup chopped toasted walnuts, plus more for garnish if desired
Directions
Heat butter in a small skillet over medium-high heat. Add carrots and salt and cook 1 minute. Add brown sugar and cook until sugar dissolves, about 1 minute more. Remove from heat and drain on paper towels.
Combine cream cheese, vanilla, confectioner’s sugar, cinnamon, ginger, and nutmeg in a large bowl. Beat with an electric mixer until smooth and slightly fluffy. Fold in reserved carrot mixture, pineapple and walnuts until well combined.
Cover and refrigerate 1 hour or until ready to serve. Top with additional walnuts and cinnamon if desired.
Dotdash Meredith Food Studios
To Toast Nuts:
Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes.