Get ready to dip into decadence with this Gluten-Free Coconut Flour Carrot Cake Dip—where creamy, spiced sweetness meets a crunchy twist!
Craving the comforting flavors of carrot cake without all the fuss? This gluten-free coconut flour carrot cake dip is the perfect solution. It combines the rich, spiced flavor of classic carrot cake with the indulgence of cream cheese frosting, all in one easy-to-serve dip. Whether you’re hosting a party or just treating yourself, this dip brings together everything you love about carrot cake, without the pressure of cake decorating.
Best of all, it’s incredibly simple to make and requires no special skills—just bake, mix up, and enjoy! Pair it with graham crackers, cookies, or even fresh fruit, and you’ve got a dessert that’s as fun to eat as it is delicious. It’s sure to become your new go-to treat for any occasion!
Is Gluten-Free Coconut Flour Carrot Cake Dip Healthy?
While this gluten-free coconut flour carrot cake dip is certainly a treat, it does offer a few healthier qualities compared to traditional carrot cake. Coconut flour is a great gluten-free alternative that’s high in fiber and low in carbs compared to regular flour. Additionally, the carrots add a burst of vitamins and antioxidants.
Need to make a few adjustments? I’m here to help! If you’re looking to make this fun dish dairy-free, simply use a plant-based cream cheese and butter substitute for the frosting. Additionally, the pecans can be replaced with walnuts, or skipped altogether, depending on your dietary preferences.
Why Coconut Flour Is A Game-Changer For Gluten-Free Baking
Coconut flour is a fantastic gluten-free option for baking, and it’s a key ingredient in this carrot cake dip. Unlike other gluten-free flours, coconut flour is high in fiber, which can help improve digestion and support a healthy gut. It also has a slightly sweet flavor, which makes it an excellent choice for desserts. Plus, because coconut flour is more absorbent than other flours, you’ll often need less of it in recipes, making it a great way to keep baked goods light and fluffy.
Beyond its taste and texture, coconut flour is also a great choice for those looking for a lower-carb alternative to traditional flour. It’s naturally gluten-free and packed with healthy fats, making it a more nutritious option overall. So, whether you’re baking for gluten-free needs or just want to try something different, coconut flour is a wonderful addition to your pantry.
Can I prep this ahead?
It’s not ideal to make this dip in advance, as it can become too firm in the fridge, especially once mixed with the frosting. For the best texture and flavor, I recommend mixing it all together right before serving. This way, it stays creamy and perfect for dipping!
Serving Suggestions
This gluten-free coconut flour carrot cake dip is incredibly versatile when it comes to what you can serve it with. For a classic pairing, Graham Crackers are a perfect crunchy complement to this creamy dip. If you’re looking for a bit more texture, try pairing it with cookies—Healthy Gingersnaps or Gluten-Free Shortbread work wonderfully. For a lighter option, fresh fruit like apple slices or strawberries provide a refreshing contrast to the rich flavors. You could even serve it with pretzels for a sweet-and-salty twist. Whatever you choose, this dip is sure to be the star of your next gathering!
Recipe
Ingredients
For The Cake:
- 1/2 cup coconut flour (45 grams) sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar or brown sugar, packed
- 1 1/4 cups carrots (about 4 small) grated
For The Icing:
- 4 ounces reduced-fat cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
For Serving:
- 1/2 cup pecans roughly chopped
- Graham crackers for serving
Instructions
- Preheat oven to 350℉ 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, use an electric hand mixer to beat together the eggs, coconut oil, vanilla extract, and coconut sugar until light and fluffy.
- Stir the wet ingredients into the dry coconut flour mixture, mixing well to ensure there are no lumps.
- Stir in the grated carrots until all the carrots are fully incorporated.
- Pour the batter into the prepared pan and let it stand for 10 minutes before baking.
- Bake for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely in the pan. Raise oven temperature to 400℉.
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy, about 5 minutes.
- 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 to 3 minutes, or until the mixture is light and fluffy.
- Spread the pecans on a baking sheet and bake in the oven until they smell nutty and toasty, about 7 to 8 minutes. Watch carefully in case the nuts burn. Set aside to cool.
- Remove the cake from the pie plate. Cut the cake into small squares and place in a large serving bowl.
- Add the frosting to the bowl and mix, lightly mashing the cake pieces to get them totally covered in frosting, while still leaving some chunky.
- Stir in the toasted, chopped pecans.
- Dig in with graham crackers, a spoon… whatever!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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