Healthy, Gluten Free Carrot Cake Dip { Lower Fat + Super Simple}
Healthy, Gluten Free Carrot Cake Dip { Lower Fat + Super Simple} requires about 50 minutes from start to finish. One portion of this dish contains about 7g of protein, 30g of fat, and a total of 597 calories. This recipe serves 6. For $1.46 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A few people made this recipe, and 86 would say it hit the spot. The Super Bowl will be even more special with this recipe. Head to the store and pick up salt, low fat cream cheese, butter, and a few other things to make it today. It is brought to you by Food Faith Fitness. It works well as a hor d'oeuvre. With a spoonacular score of 45%, this dish is solid. Gluten Free Carrot Cake Cupcakes {Lower Fat}, Mini Gluten Free Carrot Cakes – {GF + Lower Fat}, and Healthy Ice Cream with Chocolate and Pomegranate {Lower Fat + Gluten Free} are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
½ tsp Baking powder
½ tsp Baking soda
¼ Cup butter, softened
1¼ Cups Grated carrots (about 4 small carrots)
1 tsp Cinnamon
¼ Cup Coconut flour, sifted (37 grams post sifting) (My fav is Bob's Red Mill)
2 Tbsp Coconut oil, melted
2 Tbsp Non fat, plain Greek yogurt
2 Eggs, lightly beaten
Graham crackers, for serving
¾ Cup Light brown sugar, packed *
4 Ounces Reduced-fat cream cheese, softened
½ Cup Pecans, roughly chopped.
1 cup Powdered sugar, sifted
¼ tsp Salt
1 tsp vanilla extract
Equipment:
baking paper
mixing bowl
hand mixer
microwave
oven
toothpicks
bowl
Cooking instruction summary:
Preheat your oven to 350 degrees 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 together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.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 oils solidifies, leaving you with a chunky cake.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.Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.Stir in the grated carrots until all the carrots are mixed in and coated in the batter.Pour the batter into the pie plate and let stand 5 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.To make the frosting:In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)Beat in the 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 you oven to 400 degrees 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 and cut off any crusty edges. 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!
Step by step:
1. Preheat your oven to 350 degrees 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 together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.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 oils solidifies, leaving you with a chunky cake.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.Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
2. Pour the batter into the pie plate and let stand 5 minutes before baking.
3. Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
4. Let cool completely.To make the frosting:In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)Beat in the 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 you oven to 400 degrees and toast the chopped pecans until they smell "toasty" (you'll know) about 7-8 minutes. Set aside.
5. Remove the cake from the pie plate and cut off any crusty edges.
6. Cut the cake into small squares and place into a large bowl.
7. 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!
Nutrition Information:
covered percent of daily need
