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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.

slice of carrot cake pie covered in white frosting on a white plate.


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 I originally made this for Pi Day 2013.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.

carrot cake pie covered in white frosting in a clear pan.

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.
slice of carrot cake pie with whipped cream on white plate and fork

Carrot Cake Pie

5 from 16 votes
Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 10 servings
Serving Size 1 serving
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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
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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.

Recipe Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 207mg | Potassium: 157mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2632IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Carrot Cake Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 16 votes (13 ratings without comment)

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100 Comments

  3. Love that you revamped this recipe, Dorothy! It looks every bit as delish as it did way back when. I totally need to do some throwbacks – god knows I have some abominable pictures on my site but for great recipes, ha! 

    Reply

  5. I put pineapple, coconut, and pecans in my carrot cake, so I think I will also add them to this pie. Nice Thanksgiving Dessert!

    Reply