Carrot Cake Dip

This Carrot Cake Dip recipe tastes like cream cheese frosting meets carrot cake. Fold grated carrots, cinnamon and toasted pecans into a sweet cream cheese base, then serve with crispy cinnamon-sugar wontons. This is an easy no-bake spring dessert that is perfect for Easter, a potluck or any other spring gathering.

2026 Update: This recipe was originally shared in March 2017. The recipe and post include new photos, as well as more tips and tricks. I hope you love these cookies!

Years ago, when my mother was in town for my daughter’s birthday, we made an entire Easter spread together for the blog.

While we were plotting out dessert, I learned that my mom had never made a carrot cake. My sister is allergic to carrots, and apparently, no one in our family enjoyed carrot cake when I was a kid, so she never bothered.

I wanted to change that this spring, but without committing to a full layer cake.

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Enter: Carrot Cake Dip.

Why I love this recipe:

This creamy dip has all the flavor of carrot cake —  the warm cinnamon spice, toasted pecans, that rich cream cheese frosting — without the hassle of baking and decorating an entire cake. (Or a batch of carrot cupcakes, for that matter.)

The base is essentially a cheesecake dip. Then we fold in shredded carrots, that warming cinnamon, vanilla and toasted pecans for the ultimate mash-up dessert dip.

Serve it with crispy homemade cinnamon-sugar wontons (or your favorite sweet dipper, like graham crackers, vanilla wafers, etc.), and you’ve got a spring dessert that’s way easier than cake but just as satisfying.

This is perfect for Easter brunch, spring gatherings or anytime you want those classic carrot cake flavors without turning on the oven… no heavy cream or Cool Whip required.

More dessert dips to try: Cheesecake Dip | Dulce de Leche Dip | Funfetti Dip | Red Velvet Cheesecake Dip

What you need to make this recipe:

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• An electric mixer, like a hand mixer or a stand mixer
• Rimmed sheet pan
• Parchment paper or nonstick baking mat
• Large mixing bowl
• Box grater

Here are the simple ingredients that you need to get at the store:

• Wonton wrappers — these are what you need to make the cinnamon-sugar chips. Slice them in half with a knife or a pizza cutter.
• Unsalted butter — this is what we coat the wontons in before coating in cinnamon-sugar and baking. While you could probably replace it with a vegan butter, I have not tried this.
• Granulated sugar — also known as white sugar, this is what we use to sweeten our wonton chips. There is no substitute.
• Ground cinnamon — we use these for the chips, as well as the dip. I love the addition of cinnamon to both.
• Cream cheese — full fat cream cheese is what I recommend using for any dessert dip. Why? Lower fat and nonfat cream cheeses oftentimes have stabilizers and other ingredients added that the regular blocks do not. The texture and flavor is better with the full-fat cream cheese.
• Powdered sugar — also known as confectioners’ sugar, this is what sweetens our dip.
• Carrots — shredded, please and thank you. While you can buy a bag of shredded carrots, I like the texture of the ones I grate myself since they are a little finer.
• Pure vanilla extract — use the best you can get your hands on.
• Pecans — you’re going to chop and toast these for the ultimate flavor and textural addition to the dip. If you’re allergic, skip.
• Kosher salt — you need a pinch to add to the dip to balance everything out.

Variations and dippers:

Add more of your favorite carrot cake ingredients. A handful of raisins, a little (drained) pineapple or even some coconut flakes. Make it your own!

Swap the wonton chips for fresh fruit slices, like apples, strawberries, etc.

How to make Cinnamon Sugar Wonton Chips

Prepare. Preheat the oven. Line a baking sheet with parchment, and set aside.

Mise en place. Soften the cream cheese. Grate the carrots. Toast the pecans. Melt the butter. Cut the wonton wrappers in halves to make triangles. Mix the cinnamon and sugar in a bowl.

Make the wonton chips. Line the prepared sheet pan with the triangular wonton wrappers. Arrange in a single layer to where they do not touch. Drizzle with butter, then sprinkle with the cinnamon-sugar mixture.

Bake the chips in the preheated oven for 4-6 minutes, or until the wontons are golden brown and crisp. Remove from the oven and cool.

Repeat the process however many times it takes to get all the chips made.

To read more about the specifics of this process, pop over to my Cinnamon Sugar Wonton Chips post.

Make the carrot cake dip. Measure the powdered sugar and the softened cream cheese into a large bowl. Whip together until smooth. Add the grated carrots, vanilla extract, toasted pecans, ground cinnamon and salt. Mix until incorporated.

Serve. Enjoy chilled with the baked Cinnamon-Sugar Wontons.

Quick tips and tricks to the best carrot cake dip:

Mise en place! The dip will be easier to mix together if everything is ready and at the right temperature. Let the cream cheese come to room temperature, toast the pecans, grate the carrots before you get started.

Use the right equipment. A hand mixer is what you need. A food processor will overdo it and give you soup.

Swap out those dippers. Make it easier on yourself by using store-bought. Whether they’re fresh fruits (like apple slices or berries), nilla wafers, crispy pretzel sticks or something else, this is the perfect dessert to share with any crunchy dipper.

Now who’s ready to make some DIP for themselves and those they love?

Here’s how you can do it…