Food Faith Fitness · by Taylor Kiser★ 4.6 (5)
Vegan Carrot Cake Dip With Baked Spice Chips
NUTRITION · PER SERVING260M COOK
CAL 13%·PRO 4%
CARBS 28G43% OF CAL
6G FIBER8G OTHER14G TOTAL SUGAR
FAT 18G63% OF CAL
12G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet carrot-cake flavored dip with cinnamon and nutmeg, served with crispy baked spiced chips. A vegan, gluten-free dessert or snack for sharing.
starteramerican⚙️ food processor🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup pecans
- 1/2 pound + 2 medium medium carrots (divided)
- salt
- 1/2 cup canned pineapple (diced and drained of juice)
- 1 cup coconut cream
- 2 tablespoons agave
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 4 gluten-free or light flatbread wraps
- 2 tablespoons coconut oil (melted)
- 1/4 cup coconut sugar
- 4 teaspoons cinnamon
- 1 teaspoon ground nutmeg
At a glance
PER SERVING · TIME 260M
CAL 13%·PRO 4%
CARBS 28G43% OF CAL
6G FIBER8G OTHER14G TOTAL SUGAR
FAT 18G63% OF CAL
12G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 305mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.