Traditional recipes

Carrot Ginger Spread

Carrot Ginger Spread

  • Prep 5min
  • Total10min
  • Servings8

This creamy, dreamy spread is perfect for dipping with Food Should Taste Good™ Sesame Chips. Rich with savory spices and the natural sweetness of carrots, it's a delicious snack!MORE+LESS-



(15 ounce) can White Northern Beans


(8.25 ounce) can carrots


Food Should Taste Good™ toasted sesame tortilla chips


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  • 1

    In a food processor or high-speed blender, blend all ingredients except chips together until pureed.

  • 2

    Serve dip immediately with chips. Enjoy!

Nutrition Information

No nutrition information available for this recipe

Recipe Summary

  • 1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
  • 3 cups unbleached all-purpose flour, plus more for pans
  • 1 cup (3 ounces) pecan halves
  • 2 1/2 cups (12 ounces) shredded carrots
  • 3 large eggs, room temperature
  • 1/3 cup nonfat buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups sugar
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • Orange Cream-Cheese Frosting
  • Candied Carrot Strips

Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.

Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl mix until well combined.

Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.

Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack let stand until completely cool.

Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.

For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible lay the carrot strip on the wire rack. Repeat with remaining carrot strips.

Decorate cake with candied carrot strips as desired. Cut cake and serve.


    • 1/2 cup mayonnaise
    • 1 1/2 tablespoons seasoned rice vinegar
    • 1 tablespoon soy sauce
    • 1/4 teaspoon Asian sesame oil
    • 5 medium carrots, coarsely chopped
    • 1/4 cup chopped peeled ginger
    • 2 scallions, coarsely chopped
    • Accompaniments: raw carrot, celery, and cucumber sticks trimmed green beans and asparagus broccoli and cauliflower florets or any other vegetables in season


Step 1

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool set aside.

Step 2

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.

Step 3

Transfer carrots to a food processor add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Step 4

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Step 5

Do Ahead: Dip can be made 1 week ahead. Cover and chill.

How would you rate Smoky Carrot Dip?

Oh my gosh this was amazing. Thank you. I added more water and used a blender, dip was a little chunky. I added an extra clove of garlic but followed recipe as stated. We had it with toasted nan and soup. Would be delicious with an assortment of veggies- a crowd pleaser for sure. can't wait to serve it to friends or family.

I am surprised by all of the good reviews here. This one came out alright but was not easy to make. It was incredibly dry and I had to add significantly more oil than a 1/2 cup. The sweetness of the carrots did not blend well with the smoked paprika. A few people I served this to were pleased but I would only make again with modifications.

Has anyone use a blender for this opposed to food processor?

With a few tweaks it was WONDERFUL. I had to add another full can of chickpeas, more garlic, more lemon juice and more olive oil as the recipe was far too salty for me and my family. Next time, I will cut the salt in half. but I'll still add more garlic, it's so good :)

Made this dip to bring to friends with "seedy oat crackers" and it was a big hit. Came out very smooth in the vitamix.

Delicious! Perfect to use up the carrots I got in my CSA. I used celery greens (also CSA) in place of the parsley with success. Great alternative to hummus.

Someone asked about subbing for almonds - I only had pine nuts so used these instead. I think it actually came out better than when I made with the almonds (texture was less coarse this go round). I also almost tripled the garlic and upped the paprika 25%. SO GOOD CAN'T STOP EATING IT. Favorite way to eat it so far is spread on toasted sourdough and topped with a fried egg and everything bagel seasoning.

Holy crap this is good! I needed to use up carrots that were languishing in my crisper. I didn’t have parsley so I used cilantro, didn’t have whole almonds so I toasted some ground ones although I imagine pistachios would be fine. Now I need to decide what I am having it with.

Question: Has anyone tried to substitute another nut for almonds or altered in any way?

Because I bought 2 five pound bag of carrots, I decided to try this. It's a WINNER. I love it warm and could eat it right out of the food processor. So good! I made 2 other dips and this one was the winner.

This dip is amazing and wonderfully versatile. I'm (thankfully) on day 3 of leftovers and just had a little lunch burrito with this dip, some other raw veggies and chalula hot sauce. so good - will definitely be making this again.

While quarantined, I got nothing but hours to kill and have made this recipe four times. As I used all the almonds up on the first go, I was delighted with how tasty it was on my second attempts. I've had it not only as a dip, but also as spread on toasted bread with smoky gouda and as side with crispy greens and scrambled eggs. It's the dip that keeps giving.

I love this. I took it to a retreat and it was a hit. I used slightly over 2# of carrots and a whole can of drained garbanzos and chipotle pepper instead of paprika and more lemon than the recipe called for.

I used black beans because it's what I had, otherwise I pretty much followed the recipe as it's written. Some might say the resulting color is "unfortunate," I think the color is "sophisticated." FWIW, it also tastes very, very good with black beans.

Simple, delicious, good to keep out at room temp. I made this to share with family for two different Thanksgiving celebrations and people loved it. I actually don't love the smell of roasting carrots but the final product is delicious. I added the juice of a whole lemon and thinned it with a little water.

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I made these for a Hannukah party with the relish and salsa, they were a great hit. Just make sure, as with regular potatoe latkes, that you drain the carrots/potatoes after grating and squeeze out as much liquid as possible.

Fabulous! Following reviewer advice, I drained the carrots really well. Then I mixed the batter and refrigerated it for a while, then drained off a bit more liquid and added a little more flour. They turned out perfect, and the apple salsa is so good with them!

I accidentally added the equivalent of 7 tablespoons of ginger (had downsized the recipe. luckily) but regardless, I'm sure these are amazing with less ginger than I put. I forgot to dry the carrots so just added extra flour and they cooked just fine. Can't wait to make them again!

I must've done something wrong because these didn't come out so well. I probably didn't squeeze enough water out of the carrots, because they fell apart in the pan. Midway through cooking, I added a fourth egg, and that helped. Ultimately, the ginger flavor was way too overpowering. I'll try again.

delicious recipe, and super simple. i skip the relish & salsa, and just serve these with sriracha--it goes great with the ginger flavor.

These were delicious! I loved how the ginger and carrot balanced each other so perfectly. I did not make the celery relish based on reviews, but the apple salsa was a perfect compliment. I would use more jalapeno next time (or perhaps mine just wasn't that spicy).

I only had half the amount of carrots, so I added sweet potato and had some leftover freshly ground coriander seeds from the Cumin Scented Beet Latkes and added it which cut the ginger taste enough for my fiance's taste, but too much for me. Definitely make the beet latkes and the salsa, the three make great flavor contrasts.

Wow - I made these and the beet latkes with the relish and salsa -- they were TERRIFIC. Used food processor to grate everything, including apples for salsa drained and squeezed dry the carrots and beets very very thoroughly (a crucial step) they were the hit of the evening, and tasted great as leftovers the next day. The salsa was much more than needed, but so good we'll enjoy trying it out as an accompaniment for other things for the rest of the week. The relish, while interesting, was unnecessary.

They were easy, great, and the apple-jalapeno relish was really good with them. We wished that weɽ mixed the flour mixture with the carrots, then done a second drying of the carrots before adding the egg, as the flour brings out some of the moisture. (but we added another egg instead and it made an interesting version). also putting the carrots in the food processor made things so much easier.

We made these for a Hannukah party yesterday, and they were divine. People loved them. We did not make the side relishes/dips. They're great on their own.

I loved them, but my kids didn't (hence the 3 stars). The hint of ginger was just the right touch.

i just made double recipes of this and the beet latkes. they were so delicious. although i was not so happy with the presentation as the other cook said. i had to brown them to be cooked and i loved the bright red and orange in the picture. also i am freezing it and then popping it into the oven right before my party. hope that works well.

What I meant to say is that this dish was labor intensive if making the relish and salsa. It took a lot of time for relatively few latkes.

Found this to be very labor intensive, but worth it. Yummy and makes a nice presentation! The relish and salsa that accompanied this recipe were also delicious, though not necessary in such generous amounts (could probably make half of what's called for). The latkes have a nice flavor by themselves.