Carrot Cake Dip with Big Apple Bites

Ingredients:
¼ cup pineapple juice
¼ cup golden raisins
1 tablespoon unsalted butter
2 cups packed shredded carrots
1 teaspoon ground cinnamon
¼ cup packed dark brown sugar
Kosher salt
1 (8-oz.) block cream cheese, softened
1/4 cup heavy cream
3/4 cup powdered sugar
1 tsp. pure vanilla extract
1/3 cup chopped toasted pecans
2 Tbsp. toasted sweetened coconut flakes, for garnish (optional)
Pretzel bites, for serving
Graham crackers, for serving
Sliced apples, for serving
Cinnamon pita chips, for serving

Directions:
In a small saucepan bring the pineapple juice to a simmer, remove from heat. Add the raisins and allow to plump. Cool completely.

In a medium skillet over medium heat, melt butter. Add carrots, cinnamon, brown sugar, and a pinch of salt. Cook, stirring frequently, until carrots are tender, about 5 minutes. Transfer to a bowl and let cool completely.

In a medium bowl, beat cream cheese until light and fluffy. Add heavy cream, powdered sugar, and vanilla and continue beating. Fold in cooled carrot and raisin mixtures, and pecans. Cover and refrigerate until chilled, about 30 minutes.

Garnish with coconut. Serve with pretzel bites, graham crackers, sliced apples and cinnamon pita chips.