Carrot Cake Dip
Servings
6serves
Servings
6serves
Ingredients
  • 6.5 carrots
  • 2 pitted dried datesfinely chopped
  • 1tbsp orange juicefreshly squeezed
  • 1/2cup light cream cheese
  • 1/2tsp orange zest
  • 1/4tsp cinnamon
  • 1/4tsp ground nutmeg
  • 2tbsp chopped walnuts
Instructions
  1. Grate half a carrot and soak in the orange juice for 15-20 minutes with the dates. Once the dates are softened, combine with cream cheese, orange zest, cinnamon, nutmeg and walnuts until well combined.
  2. Peel remaining carrots and slice into batons.
  3. Divide dip into 6 portions and serve 1 portion with 1 carrot for dipping.
  4. Leftover portions can be stored in an airtight container in the fridge for 3-4 days.
Recipe Notes

102 calories per serve

Print Recipe
Carrot Cake Dip
Carrot Cake Dip
Course Snacks
Servings
serves
Ingredients
  • 6.5 carrots
  • 2 pitted dried dates finely chopped
  • 1 tbsp orange juice freshly squeezed
  • 1/2 cup light cream cheese
  • 1/2 tsp orange zest
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp chopped walnuts
Course Snacks
Servings
serves
Ingredients
  • 6.5 carrots
  • 2 pitted dried dates finely chopped
  • 1 tbsp orange juice freshly squeezed
  • 1/2 cup light cream cheese
  • 1/2 tsp orange zest
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp chopped walnuts
Carrot Cake Dip
Instructions
  1. Grate half a carrot and soak in the orange juice for 15-20 minutes with the dates. Once the dates are softened, combine with cream cheese, orange zest, cinnamon, nutmeg and walnuts until well combined.
  2. Peel remaining carrots and slice into batons.
  3. Divide dip into 6 portions and serve 1 portion with 1 carrot for dipping.
  4. Leftover portions can be stored in an airtight container in the fridge for 3-4 days.
Recipe Notes

102 calories per serve