Rich carrot cake and creamy batter dip collide with this simple party dip that’s perfect for spring and tasty all year round. Served with cookies for dipping.
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Table of Contents
- About Carrot Cake Dip
- What does carrot cake dip taste like?
- How long can you leave out a dessert dip?
- Can you make this dip in advance?
- What to serve with dessert dip?
- Do you need to bake the Cake mix?
- Can you use out of date cake mix?
- Notes & tips for this carrot cake dip
- More fun dessert dips
- Other fun Easter recipes
- How to make carrot cake dip
- Recipe Details
About Carrot Cake Dip
Carrot cake is popular all year long, but I tend to crave it more during spring. There’s just something about all the warming weather and pastel colors that bring out the need for a big slice of spice cake.
And, of course, I can’t simply just “have a cake.” Oh, no. Those that are familiar with this little food blog also know that I love dessert dips, so naturally, when the craving for a carrot cake hit I did what I always do:
I whipped up a big bowl of carrot cake batter dip.
Because every dessert tastes better when you can also dip cookies in it.
What does carrot cake dip taste like?
The great news here is that if you love carrot cake then I can guarantee that you’re going to love this dip.
On a basic level, carrot cake is just a rich spiced cake with carrot added in, and that’s exactly what this dip is. The seasoned flavor really shines through the creamy texture. Plus, depending on which cake mix you use, you might also have some raisins you can add in – which I totally encourage you to do.
How long can you leave out a dessert dip?
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature, which is how this dip will be served.
As the party goes on, you can move your dip back to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
Can you make this dip in advance?
One of the most common questions I get about dessert dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.
The good news is that the answer to this question is almost always yes. BUT, each dip has its own considerations depending on the ingredients.
For this cake batter dip, the ingredients you want to be careful of are the cake mix and the cheesecake pudding mix.
When making this dip, you’ll notice that the consistency of the dip will change significantly once the milk is added to the dry mixes. That’s because adding the milk starts the process of the cake and pudding mix absorbing any available moisture. The idea is that this moisture will come from the milk, but over time, it will also start to draw moisture from the Cool Whip. This means that the dip will continue to thicken a bit even after you’re done mixing.
What to serve with dessert dip?
After making as many dessert dips as I have, you start to get a feeling for what goes best with these ultra creamy treats.
Below are some of my best suggestions. Feel free to try one (or as many) as you like!
- Nilla Wafers
- Sugar Cookies
- Graham Crackers
- Cubes of pound cake
- Golden Oreos
- Ladyfinger cookies
- Gingersnap Cookies
- Crumbled waffle cones
- Cinnamon Tortilla Chips
This list could go on and on. If you find a new combination for dipping, I’d love to hear about it in the comments!
Do you need to bake the Cake mix?
Although it’s rare to become ill from consuming flour, it is considered a raw ingredient, so for proper food safety, the cake mix should be cooked before consumption because it includes flour.
To bake the cake mix: Spread the cake mix out on a baking sheet and bake it for five minutes at 350 degrees F.
Can you use out of date cake mix?
Usually, the best recipe ideas strike you when you don’t have time to go shopping and you’re left raiding your cabinets for options. And during your search, you’re bound to run across something that looks fine but has a date that’s long since passed.
That’s exactly what happened to me recently when I was hunting for cake mix.
So, when it comes to expired cake mix, what do you do? Can you use it or not?
First off, make sure that the cake mix you have has been properly stored. This means that it’s been in a cool, dry place, and that either the seal is still intact or that it’s been stored in a sealed container since it was opened.
Once you confirm the storage, check the date printed on the package. Cake mix is typically good four to five months beyond the “best by” date.
If you have a product that’s older than this, I would not recommend using it for something like a dip. If you’d like to read more about the concerns of expired cake mix, check out this article.
Notes & tips for this carrot cake dip
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
- Like the carrot-shaped icing decorations in the photos? You can pick them up here.
More fun dessert dips
Other fun Easter recipes
How to make carrot cake dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a stand mixer (or hand mixer + large bowl), whip together the Cool Whip, carrot cake mix, cheesecake pudding mix, and dried carrot (only if there’s some inside the box, and if there isn’t, that’s okay – just skip this ingredient) until nice and smooth.
Step 2 – While the mixer is running, slowly pour in the milk and whip until nice and smooth.
Step 3 – Add dip to a fun bowl, decorate the top with candy carrots, and serve with cooking for dipping!
Carrot Cake Dip
- Food Safety Step: Preheat oven to 350 degrees F. Spread cake mix out on a baking sheet and bake for 5 minutes. Allow cake mix to cool completely before using.
- Check cake mix box to see if there's a separate bag of dried carrot. If there is a bag, do step 3. If there isn't a bag, skip step 3 and go directly to 4.
- If the bag of dried carrot includes other items (like raisins), separate them out for this step (you can add them to the dip later if you like). Add dried carrot to a food processor and pulse until carrot is in sprinkle-sized crumbles. Measure out 2 tablespoons of crumbled carrot, then set aside.2 tablespoons dried carrot
- Using a stand mixer (or a hand mixer + large bowl), add in Cool Whip, carrot cake mix, and cheesecake pudding mix. If you completed step 2, add in crumbled carrot. Beat ingredients together on medium-high speed until smooth and dry mixes are completely incorporated (no clumps), about 3-5 minutes.8 ounces Cool Whip, 2/3 cup carrot cake mix, 3.4 ounces instant cheesecake pudding mix
- Drop mixer speed to low and add milk to bowl. Continue to whip until milk is fully incorporated and dip is thick and creamy.1/2 cup milk
- Remove bowl from mixer. If you completed step 2 and have extra ingredients (like raisins) measure out 1-2 tablespoons and add them to the bowl. Use a spatula to scrape the sides of the bowl and gently fold the ingredients together.
- Scoop dip into a serving bowl and decorate the top with festive carrot-shaped candies or pastel sprinkles.spring or carrot-themed sprinkles
- Serve immediately cookies or fruit for dipping.cookies or fruit for dipping
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.