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I know I say this a lot, but this Carrot Cake Pie is seriously one of my favorite recipes ever. One, it’s kind of creative (at least I think it is) and two, it tastes darn good. Carrot Pie is the perfect pie for any time you want carrot cake…but you want pie too.
Easter Mashup: Carrot Cake Pie
Easter is in a few weeks. ????!!!!! Somehow carrot cake became synonymous with Easter. How did that happen? Is it because the Easter Bunny eats carrots? Whatever the reason, Easter is the Carrot Cake Holiday, much like red velvet is to Valentine’s Day and peppermint is to Christmas.
We like to eat carrot cake all year, because it’s Mel’s favorite. In fact, this is a Mel ate it recipe. He eats anything carrot cake. And because of that fact, this pie might look familiar. If so, it’s because I’m reposting it today. I originally made this for Pi Day 2013. Back then my photo taking skills were less than stellar and I had hardly any readers.
This pie deserved better. Much, much better. Because it’s a bombdotcomb pie.
How to make Carrot Cake Pie
- This easy pie is a blondie that’s filled with carrot cake flavor (ginger and carrots).
- The batter is thick and wonderful and it’s spread in a pie crust. You can use a refrigerated crust or a homemade crust.
- Once it’s baked and cooled, you frost it with cream cheese whipped cream. <– that alone deserves it’s own bowl and spoon.
Tip From Dorothy
Expert Tips
- Not all carrots are created equal. I just used regular grocery store carrots and I patted them dry before adding them to the batter.
- Some people have mentioned their batter is thick. It is, but you can spread it easily with a spatula. It’s not a cake batter, it’s a blondie batter. Just have faith.
- You don’t have to share this with anyone. Just hide in a closet with a fork and eat your heart out.
Carrot Cake Pie
Ingredients
For the Pie
- 1 recipe pie crust or from the store
- 1 cup (124g) all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon ginger
- ¼ cup (57g) unsalted butter, melted
- 1 cup (2oog) packed brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup shredded carrots
For the Frosting
- 3 ounces cream cheese
- 1 tablespoon (14g) unsalted butter
- ½ teaspoon vanilla
- ½ cup (57g) powdered sugar
- ½ cup (118ml) cold heavy whipping cream
Instructions
- Preheat oven to 350°F.
- Line a 9” pie plate with the crust, crimping the edges. Refrigerate until ready to fill.
- Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl.
- Cream together butter and sugar with a mixer. Stir in egg and vanilla until just combined.
- Stir dry ingredients into wet until just combined. Fold in carrots.
- Pour into prepared pie crust. Bake 25-30 minutes until the top is set and a toothpick comes out with only crumbs clinging to it. (If your crust starts to get too dark, cover it with strips of aluminum foil.) Let cool before frosting.
- To make the frosting: In a large bowl, beat cream cheese and 1 tablespoon butter with a mixer until creamy. Stir in vanilla. Add powdered sugar and beat slowly until combined. In a separate bowl or stand mixer, beat heavy whipping cream until stiff peaks form (make whipped cream). Fold gently into the cream cheese frosting mixture. Use a 1M tip to pipe the frosting around the pie, or just spread it all over the top.
- Store in the refrigerator for up to 3 days.
Recipe Notes
- Not all carrots are created equal. I just used regular grocery store carrots and I patted them dry before adding them to the batter.
- Some people have mentioned their batter is thick. It is, but you can spread it easily with a spatula. It’s not a cake batter, it’s a blondie batter. Just have faith.
There is no way, I was not going to feature this. It follows me around, telling me to make one, also. I will do that, as soon as I have time, and I can hardly wait. It is being featured, this week, at Bake with Bizzy. Thanks for sharing it with us.
Everything you make looks wonderful!!!! I must try this recipe!
Thanks for sharing this at The DIY Dreamer… From Dream To Reality!!
Sounds wonderful,thanks for linking this yummy treat up to Creative Mondays 🙂
My family love carrot cakes and I’ve never tried to make carrot pie – it’s a great idea!
Your pie looks just beautiful – very elegant, and I love that
You are too funny! I love that you have a secret obsession aside from baking. The carrot pie sounds delicious and I love the cream cheese frosting around the ouside. Thank you for sharing at Whimsy Wednesdays at The NY Melrose Family. I look forward to seeing what you’ll share this week.
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