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.
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
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