Loading...

Place the finely shredded carrots in a few layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This prevents the dip from becoming watery.

In a medium skillet, melt the unsalted butter over medium heat. Add the squeezed shredded carrots and cook for 3-5 minutes, stirring occasionally, until slightly softened.

Stir in the light brown sugar and 1/2 teaspoon of ground cinnamon. Continue to cook for another 3-5 minutes, stirring frequently, until the sugar has dissolved and the carrots are tender and caramelized. Remove from heat and let cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Add the powdered sugar, vanilla extract, and 1/4 teaspoon of ground cinnamon to the cream cheese. Beat again until thoroughly combined and the mixture is smooth and creamy, scraping down the sides of the bowl as needed.

Once the sweetened carrot mixture has cooled, add it to the cream cheese base along with the well-drained crushed pineapple and chopped walnuts. Fold all ingredients together with a spatula until just combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up.

Before serving, transfer the dip to a serving bowl. Garnish with additional shredded carrots, chopped walnuts, and a dusting of ground cinnamon.

Serve chilled with graham crackers, apple slices, pretzels, or other dippers of your choice.


Place the finely shredded carrots in a few layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This prevents the dip from becoming watery.

In a medium skillet, melt the unsalted butter over medium heat. Add the squeezed shredded carrots and cook for 3-5 minutes, stirring occasionally, until slightly softened.

Stir in the light brown sugar and 1/2 teaspoon of ground cinnamon. Continue to cook for another 3-5 minutes, stirring frequently, until the sugar has dissolved and the carrots are tender and caramelized. Remove from heat and let cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Add the powdered sugar, vanilla extract, and 1/4 teaspoon of ground cinnamon to the cream cheese. Beat again until thoroughly combined and the mixture is smooth and creamy, scraping down the sides of the bowl as needed.

Once the sweetened carrot mixture has cooled, add it to the cream cheese base along with the well-drained crushed pineapple and chopped walnuts. Fold all ingredients together with a spatula until just combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up.

Before serving, transfer the dip to a serving bowl. Garnish with additional shredded carrots, chopped walnuts, and a dusting of ground cinnamon.

Serve chilled with graham crackers, apple slices, pretzels, or other dippers of your choice.
