Ingredients
2 tbsp. butter
1 tsp. ground cinnamon
2 c. packed shredded carrots
1/4 c. packed dark brown sugar
Kosher salt
1/3 c. golden raisins
1/2 c. pineapple juice
1 tsp. rum (optional)
1 (8-oz.) block cream cheese, softened
1/4 c. heavy cream
3/4 c. powdered sugar
1 tsp. pure vanilla extract
1/3 c. chopped toasted pecans
2 tbsp. toasted sweetened coconut flakes, for garnish (optional)
Graham crackers, for serving
Sliced apples, for serving
Preparation
Step 1In a medium skillet over medium heat, melt butter. Add cinnamon, carrots, brown sugar, and a pinch of salt. Cook, stirring frequently, until carrots are lightly caramelized, about 8 minutes. Transfer to a bowl and let cool completely.Step 2Return skillet to medium heat and add raisins, pineapple juice, and rum, if using. Bring to a simmer and let cook until juice is absorbed, about 8 minutes. Remove from heat and let cool completely.Step 3Meanwhile, in a medium bowl, beat cream cheese until smooth and fluffy. Add heavy cream, powdered sugar, and vanilla and continue beating until light and fluffy.Step 4Fold in cooled carrot and raisin mixtures, and pecans. Cover and refrigerate until chilled, about 30 minutes.Step 5Garnish with coconut, if using, and serve with graham crackers and sliced apples.
Reminiscent of a sweetened fruit dip, this can be served with snacky graham crackers and Nilla wafers. To keep it completely gluten-free, use fresh-cut apples, bananas, oranges or even carrots instead. For a breakfast twist, it can be dolloped and swirled into your morning bowl of oatmeal or used as a spread on toast. For best results, let each component cool off fully before folding into the cream cheese mixture to avoid melting the airy fluffiness of the dip. Flavors will be more harmonious if you can let the dip sit in the fridge after everything’s mixed together, making this the ideal dip to make the day before a festive Easter celebration. Once you’ve made this recipe, drop us a comment down below and let us know your thoughts!
