In a small sauce pan, add the butter, 1/4 cup brown sugar and carrots and cook until the carrots are tender. In a mixing bowl, beat the cream cheese until smooth.

Add powdered sugar, brown sugar, vanilla extract, and cinnamon. Mix until well combined.

Fold in grated carrots, crushed pineapple, and nuts (if using).

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.

Serve with graham crackers, apple slices, or pretzels.