Gluten-Free Carrot Cake Dip

Preheat oven to 350ºF 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.

In a medium mixing bowl, stir sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well-combined. Set aside.

In a large bowl, using an electric hand mixer, beat eggs, coconut oil, vanilla extract and coconut sugar until light and fluffy. Stir in coconut flour mixture, mixing well to ensure there are no lumps. Stir in grated carrots until all the carrots are mixed in and coated in the batter.

Pour the batter into the prepared pan and let stand 10 minutes before baking.

Bake for 20–25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Let cool completely.

In a large bowl, beat softened cream cheese and butter until light and fluffy, about 5 minutes. Beat in vanilla until well combined. Turn the mixer down to low and gradually beat in the powdered sugar.

Turn the speed back up and beat for an additional 2–3 minutes, until light and fluffy.

Preheat oven to 400ºF and toast the chopped pecans until they smell “toasty” (you’ll know), about 7–8 minutes. Set aside.

Remove the cake from the pie plate. Cut the cake into small squares and place into a large bowl.

Add the frosting into the bowl with cake chunks and mix around, lightly mashing the cake pieces to get them totally covered, while still leaving some chunky. Stir in the toasted, chopped pecans.

Devour with graham crackers, fingers, a spoon, whatever!

Notes:
• Please weigh your flour to ensure results.
• Do not make the dip and advance and chill, as it gets very firm. It’s best to mix with the frosting right before serving.