Carrot Cake Dip with Cinnamon-Sugar Wontons
Serves 810 mins prep5 mins cook
Make Carrot Cake Dip with Crispy Cinnamon-Sugar Wontons this spring! This dip tastes like whipped cream cheese frosting combined with carrot cake. Make the dip by mixing shredded carrots, cream cheese, powdered sugar, ground cinnamon and toasted pecans. Drizzle butter over the wonton shells, sprinkling with cinnamon-sugar, then bake until crisp. This Carrot Cake Dip for the ultimate springtime sweet treat that's perfect an Easter get-together!
0 servings
What you need
tbsp unsalted butter
tbsp granulated sugar
tsp ground cinnamon
oz cream cheese
cup powdered sugar
cup carrot
tsp vanilla extract
cup pecan nuts
pinch salt
Instructions
Make the Cinnamon-Sugar Wontons -1 Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set aside. -1 Cut the wonton wrappers in halves so they are in triangular shapes. -1 In a small bowl, combine the cinnamon and sugar, then set aside. -1 Line the prepared baking sheet with the wontons, carefully spacing them out so they do not touch. -1 Drizzle butter over the wontons, then sprinkle with cinnamon-sugar mixture. -1 Bake in the preheated oven for 4-6 minutes, or until the wontons are golden brown and crisp. -1 Remove from the oven, then transfer to a cooling rack. -1 Repeat the process as many times as necessary until all the wonton crisps are baked. Make the Carrot Cake Dip -1 In a large glass bowl, combine the powdered sugar and cream cheese and combine using a hand mixer or a stand mixer, blending until smooth. -1 Add the shredded carrots, vanilla extract, pecans, ground cinnamon and salt, then blend until incorporated. -1 Enjoy chilled with the baked Cinnamon-Sugar Wontons.View original recipe
