Carrot Cake Dessert Hummus [vegan + gluten-free] • Wholesome Helper

This Carrot Cake Dessert Hummus is a creamy, wholesome dessert dip made with chickpeas, heat spices, carrot puree, and pineapple. A no-bake, refined sugar-free snack good for dipping or spreading.

If carrot cake and snack time had a more healthy, no-bake cousin, this might be it. This Carrot Cake Dessert Hummus captures all the comfortable, spiced taste of traditional carrot cake in a creamy, scoopable dessert dip made with healthful elements.

Blended chickpeas create a naturally easy and protein-rich base, whereas heat spices, carrot puree, and crushed pineapple carry sweetness and moisture that make this style surprisingly near the true factor. It’s frivolously candy, completely spiced, and supreme for anybody who loves dessert flavors however desires one thing just a little extra balanced.

Whether or not you’re constructing a snack board, prepping wholesome desserts for the week, or simply craving carrot cake with out turning on the oven, this recipe delivers.

Why Carrot Cake Works So Nicely as Dessert Hummus

Carrot cake is already recognized for its tender texture and heat spice profile, which makes it good for remodeling into dessert hummus. Chickpeas mix seamlessly with elements like almond butter and coconut oil, making a thick, creamy consistency that mimics frosting or cake batter.

The addition of carrot puree provides pure sweetness and coloration, whereas crushed pineapple enhances moisture and provides the hummus that signature carrot cake taste depth.

Cozy Spices, Higher Components

Cinnamon, nutmeg, and ginger work collectively to create that unmistakable bakery-style heat. Vanilla almond butter provides richness, and NuNaturals stevia monkfruit sweetener mix offers balanced sweetness with out refined sugar overload.

The result’s a dessert dip that feels indulgent however is filled with fiber, plant-based vitamins, and elements you’ll be able to be ok with consuming repeatedly.

Components

Directions

Mix all elements in a meals processor till creamy and easy. Scrape down the edges as wanted to make sure a good texture. Retailer in an hermetic container within the fridge till able to serve.

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Tips on how to Serve Carrot Cake Dessert Hummus

This hummus shines as a part of a snack unfold or wholesome dessert platter. It pairs superbly with a wide range of dippers relying on whether or not you need one thing contemporary, crunchy, or dessert-like.

Attempt serving it with:

• Apple slices or pear slices
• Graham crackers
• Pretzels for a sweet-and-salty chew
• Toasted pita chips

It additionally works superbly unfold onto toast, waffles, and even layered into yogurt bowls for a inventive snack improve.

A More healthy Option to Get pleasure from Carrot Cake Taste

This Carrot Cake Dessert Hummus proves you don’t want baking, frosting, or refined sugar to take pleasure in traditional dessert flavors. It’s creamy, comforting, and filled with nourishing elements that make snack time really feel each enjoyable and purposeful.

Excellent for spring gatherings, brunch spreads, or on a regular basis candy cravings, this recipe is one you’ll end up making many times.

Take a look at these different candy hummus recipes:

Double Chocolate Brownie Batter Hummus

Peanut Butter and Jelly Hummus

Chocolate Chip Cookie Dough Hummus

Have you ever ever had dessert hummus earlier than?

What’s your DREAM dessert hummus taste?

What would you dip on this Carrot Cake Hummus?

8 responses to “Carrot Cake Dessert Hummus [vegan + gluten-free]”

1. this sounds tremendous tasty, oh my goodness to suppose that one thing good for you want hummus can have such an superior style.

   
   

2. This sounds so good! Positively attempting this recipe quickly. Thanks for sharing!

   
   

3. Carrot Cake Dessert hummus appears to be like superior! Thanks a lot for sharing with us at Full Plate Thursday and hope you’re have a terrific week!
   Miz Helen

   
   

4. What a terrific thought and scrumptious! Hope you will have a really particular vacation and thanks a lot for sharing with us at Full Plate Thursday.
   Miz Helen

   
   

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