1. Prepare the carrots: Start by finely grating your carrots. You want them to be very small so they blend seamlessly into the dip without being too chunky. About 1/4 cup of shredded carrots is perfect for this recipe.

2. Combine wet ingredients: In a small food processor or blender, add the cottage cheese, maple syrup (or honey), and vanilla extract.

3. Add the spices: Sprinkle in the ground cinnamon, nutmeg, ginger, and the optional pinch of cloves. These spices are key to achieving that classic carrot cake flavor.

4. Blend until smooth: Process the mixture until it is completely smooth and creamy. Scrape down the sides of the food processor as needed to ensure everything is incorporated. The cottage cheese curds should be entirely broken down, resulting in a uniform consistency. If you prefer a slightly chunkier dip, you can blend for a shorter amount of time, but for a truly “dip-like” texture, aim for smooth.

5. Fold in the carrots: Once the cottage cheese mixture is smooth, transfer it to a small bowl. Gently fold in the finely shredded carrots. You want to mix them in by hand to maintain their texture and distribute them evenly throughout the dip.

6. Chill (optional but recommended): For the best flavor, cover the bowl and refrigerate the dip for at least 15-20 minutes. This allows the flavors to meld and the dip to firm up slightly, enhancing its overall taste and texture.

7. Serve and enjoy: Once chilled, spoon the dip into a serving bowl. If desired, sprinkle with chopped pecans or walnuts for added crunch and flavor. Serve immediately with your favorite dippers like graham crackers, apple slices, or celery sticks.