Gluten-Free Coconut Flour Carrot Cake Dip
User Reviews
4.9
27 reviews
Excellent
Gluten-Free Coconut Flour Carrot Cake Dip
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Get ready to dip into decadence with this Gluten-Free Coconut Flour Carrot Cake Dip—where creamy, spiced sweetness meets a crunchy twist!
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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
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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 Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
50g
(17%)
Protein
7.6g
(15%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
123mg
(41%)
Sodium
208mg
(9%)
Potassium
278mg
(8%)
Fiber
6.4g
(26%)
Sugar
41g
(82%)
Vitamin A
4930IU
(99%)
Vitamin C
1.6mg
(2%)
Calcium
104mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6People
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 7.6g | 15% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 123mg | 41% |
| Sodium | 208mg | 9% |
| Potassium | 278mg | 6% |
| Fiber | 6.4g | 26% |
| Sugar | 41g | 82% |
| Vitamin A | 4930IU | 99% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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