Preparation Steps

• To a large mixing bowl, add the softened cream cheese. Beat on medium-high speed with a handheld mixer for 1-2 minutes, or until light and fluffy with no lumps remaining.
• Add the light brown sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves to the bowl. Beat again for 30 seconds to 1 minute, or until all ingredients are fully combined.
• Place the shredded carrots between 2-3 layers of large paper towels and squeeze out as much moisture as possible. Remove the shredded carrots from the paper towels and set aside.
• Add the squeezed dry carrots and pecans to the cream cheese mixture. Gently fold together using a rubber spatula, just until evenly distributed into the cream cheese mixture.
• Cover the bowl of carrot cake dip with plastic wrap and refrigerate for 1-2 hours, or until ready to serve. This allows the flavors to fully combine and will firm up the dip slightly.
• After the dip has chilled and is ready to serve, transfer the carrot cake dip to a serving bowl. Serve with a platter of optional dipping items such as graham crackers, cinnamon sugar pita chips, and fresh apple slices.