Skinny Carrot Cake Dip

1. Preheat your oven to 350 F and line the bottom of a 9 inch pie plate with parchment paper.
2. Spray the sides of the dish with cooking spray and set aside.
3. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
4. In a small bowl, microwave the Greek yogurt for 10-15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oil solidifies, leaving you with a chunky cake.
5. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
6. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
7. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
8. Pour the batter into the prepared pan and let it stand 5 minutes before baking.
9. Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove it from the oven and set it on a rack. Turn off the oven for the time being.
10. Let the cake cool completely.
11. To make the frosting:
12. In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 minutes).
13. Beat in the vanilla until well combined.
14. Turn the mixer down to low and gradually beat in the powdered sugar.
15. Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy. Preheat your oven to 400 F. Put the chopped pecans on a baking tray, put it into the oven and cook until they smell “toasty” (you’ll know) about 7-8 minutes. Set aside.
16. Remove the cake from the pie plate and cut off any crusty edges. Cut the remaining cake into small squares and place into a large serving bowl.
17. Add the frosting into the bowl with the cake chunks and mix it around, lightly mashing the cake pieces to get them totally covered, while still leaving some chunky.
18. Stir in the toasted, chopped pecans.
19. Devour the dip with graham crackers, your fingers, a spoon … whatever!

Notes: I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods turn very dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.