Ingredients
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2 carrots, peeled and grated
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1 tablespoon butter
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1/4 teaspoon kosher salt
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1/4 cup brown sugar
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16 ounces cream cheese, softened
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1 teaspoon vanilla extract
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1 cup confectioners sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/8 teaspoon ground nutmeg
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8 ounces crushed pineapple, well drained
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1/2 cup chopped toasted walnuts, plus more for garnish if desired
Directions
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Heat butter in a small skillet over medium-high heat. Add carrots and salt and cook 1 minute. Add brown sugar and cook until sugar dissolves, about 1 minute more. Remove from heat and drain on paper towels.
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Combine cream cheese, vanilla, confectioner’s sugar, cinnamon, ginger, and nutmeg in a large bowl. Beat with an electric mixer until smooth and slightly fluffy. Fold in reserved carrot mixture, pineapple and walnuts until well combined.
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Cover and refrigerate 1 hour or until ready to serve. Top with additional walnuts and cinnamon if desired.
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Dotdash Meredith Food Studios
To Toast Nuts:
Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes.
Nutrition Facts (per serving)
| 354 | Calories |
| 25g | Fat |
| 29g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 13g | 64% |
| Cholesterol 61mg | 20% |
| Sodium 241mg | 10% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 1g | 5% |
| Total Sugars 26g | |
| Protein 5g | 10% |
| Vitamin C 3mg | 4% |
| Calcium 78mg | 6% |
| Iron 0mg | 3% |
| Potassium 189mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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