1. If you’re shredding your own carrots, use the fine side of a box grater or a food processor attachment to get them finely shredded. This ensures they blend smoothly into the dip.

2. In a food processor or a high-speed blender, add the cottage cheese, maple syrup, vanilla extract, and 1 tablespoon of milk.

3. Sprinkle in the ground cinnamon, nutmeg, ginger, and cloves.

4. Process the mixture until it is completely smooth and creamy, scraping down the sides of the bowl as needed. This usually takes 1-2 minutes. If the mixture seems too thick, add the remaining 1 tablespoon of milk, a little at a time, until you reach your desired consistency. You want it thick enough to scoop, but not overly stiff.

5. Transfer the smooth cottage cheese mixture to a medium bowl. Gently fold in the shredded carrots until they are evenly distributed throughout the dip.

6. Cover the bowl and refrigerate the dip for at least 15-20 minutes. This allows the flavors to deepen and the dip to firm up slightly. Before serving, give it a quick stir.

7. If desired, sprinkle with chopped pecans or walnuts and a few raisins for added texture and flavor.