Not one for baking? Well, you can still enjoy carrot cake with this amazing dip. Swirls of the smoothest, richest coconut cream are dancing around with healthy notes of carrot, fruity bursts of juicy pineapple, sticky-sweet agave, and that crunch of roasty-toasty pecans that will become your newest obsession. Grab some chips and a secluded corner (no sharing!) because you’re going to be sitting there, bowl of spicy-sweet-ultra-creamy-carrot-cake dip on hand. ...Or, share, if you want to.

Carrot Cake Dip With Spice Chips [Vegan, Gluten-Free]





Cooking Time




For the Dip:

  • 1/3 cup pecans
  • 1/2 pound, plus 2 extra medium carrots, divided
  • Salt
  • 1/2 cup pineapple tidbits, drained of pineapple juice
  • 1 cup coconut cream (from one 13-ounce can)
  • 2 tablespoons agave
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg

For the Chips:

  • 4 gluten-free flatbreads
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut sugar
  • 4 teaspoons cinnamon
  • 1 teaspoon ground nutmeg


To Make the Dip:

  1. Preheat your oven to 350°F and place the pecans on a small baking sheet. Toast in the oven until the pecans darken and smell nutty, about 10-12 minutes. Set aside.
  2. Take the 1/2 pound of carrots and peel them. Then, slice them in half lengthwise and chop each half into 2-inch slices.  Place them into a large pot and cover with water about an inch, adding a pinch of salt. Bring the carrots to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the carrots are soft, about 20-25 minutes.
  3. Once the carrots are soft, drain the liquid, reserving 1 tablespoon of it. Add the carrots, along with the 1 tablespoon of reserved cooking liquid into a small food processor (about 3 cups) and process, stopping to scrape down the sides as necessary, until the carrots are totally smooth and puréed.
  4. Add in the pineapple tidbits and pulse so that the pineapple gets broken down, but leave some small pieces for texture.
  5. Scrape the carrot mixture into a large bowl and add in the coconut cream, agave, cinnamon, and nutmeg. Whisk until smooth and well combined. Put some muscle into it to really get that coconut cream smooth.
  6. Take the remaining 2 carrots and very finely grate them. Place the carrots into a kitchen towel and ring out as much moisture as you can.  Measure out 2/3 cup of the grated, dried carrots and gently fold into the dip.
  7. Place the dip into the refrigerator to chill for at least 2-3 hours. This will help it firm up a little.

To Make the Chips:

  1. Cut the flatbread into eight pieces each.
  2. Divide the wraps between two baking sheets (if your oven can't fit two pans at once, just do two wraps at a time.) Use a pastry brush to spread the melted coconut oil over top of all the triangles.
  3. In a small bowl, mix together the coconut sugar, cinnamon, and nutmeg. Sprinkle half the mixture over top of the triangles - they should be covered pretty thick with spice!  Bake in the 350°F oven for 7 minutes.
  4. Once baked, flip and brush the other side with the remaining coconut oil and sprinkle with the remaining spice mixture.  Bake an additional 5 minutes.
  5. Once out of the oven, remove the chips from the pan immediately, or else they will stick to it once they cool. The chips firm up a lot as they cool.
  6. Once the dip has chilled, chop up the pecans and sprinkle over top.
  7. Serve with chips.