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Gluten-Free Coconut Flour Carrot Cake Dip

Get ready to dip into decadence with this Gluten-Free Coconut Flour Carrot Cake Dip—where creamy, spiced sweetness meets a crunchy twist!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6 People
Calories: 433 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
  3. 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.
  4. Stir the wet ingredients into the dry coconut flour mixture, mixing well to ensure there are no lumps.
  5. Stir in the grated carrots until all the carrots are fully incorporated.
  6. Pour the batter into the prepared pan and let it stand for 10 minutes before baking.
  7. Bake for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely in the pan. Raise oven temperature to 400℉.
  9. In a large bowl, beat together the softened cream cheese and butter until light and fluffy, about 5 minutes.
  10. Beat in the vanilla until well combined.
  11. Turn the mixer down to low and gradually beat in the powdered sugar.
  12. Turn the speed back up and beat for an additional 2 to 3 minutes, or until the mixture is light and fluffy.
  13. 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.
  14. Remove the cake from the pie plate. Cut the cake into small squares and place in a large serving bowl.
  15. 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.
  16. Stir in the toasted, chopped pecans.
  17. Dig in with graham crackers, a spoon... whatever!

Nutrition Information

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

% 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.