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Homemade Dirt Cake Recipe with Dye-Free Strawberry Carrots

Author Larisha Campbell


  • One medium terra cotta plant dish or 5 3x3 recyclable planters
  • 2 packages 8oz each cream cheese, softened
  • 2 small instant vanilla pudding
  • 2 cups homemade whipped topping
  • 1 cup whole milk
  • 1 cup powdered sugar
  • 2 packages chocolate sandwich cookies crushed
  • 1 stick butter softened

For the strawberries (recipe enough for 10 strawberries)

  • 1/4 cup carrot juice fresh or store bought, brought to room temperature
  • 1/2 cup white chocolate melted
  • 1 tsp coconut oil melted


  1. In a mixer, cream together butter and cream cheese.
  2. Add the whipped topping, sugar, milk, and pudding, and beat on a low setting until thick.
  3. In a recyclable or terra cotta pot, alternate crushed cookies and filling, ending with cookies on top.
  4. Refrigerate overnight.

For the strawberries:

  1. An hour before serving, mix together the melted chocolate, carrot juice, and coconut oil.
  2. Dip the strawberries (leaves still attached) in the orange mixture.
  3. Place on a wax paper covered baking sheet.
  4. Place in freezer for 10 minutes.
  5. Remove from freezer and carefully peel off each strawberry and re-dip in the chocolate mixture.
  6. Place back in freezer for an additional 10 minutes.
  7. Remove, place in dirt cakes, and serve.

Additional toppings:

  1. Add in strawberry carrots, gummy worms, artificial flower, or any other desired toppings.
  2. Enjoy!