Description
This delightful Carrot Cake Pie combines the classic flavors of carrot cake with the convenience of a pie crust. The result is a moist and spiced carrot cake filling baked in a flaky crust and topped with a creamy cream cheese frosting. Decorated with festive carrot designs, it’s a perfect dessert for Easter or any spring gathering.
Ingredients
Units
Scale
For the Carrot Cake Pie:
- 1 store-bought pie crust, defrosted
- 1 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/4 cup vegetable oil
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots (about 2-3 medium carrots)
For the Frosting:
- 6 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/8 teaspoon fine salt
- 1–2 tablespoons milk or heavy cream, room temperature
- Orange and green food gel
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). Line a 9-inch pie pan with the defrosted pie crust, crimping the edges. Refrigerate until ready to use.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the oil and brown sugar until well combined. Add the egg and vanilla extract, whisking until incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Fold in the shredded carrots.
- Bake: Pour the batter into the prepared pie crust. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before frosting.
- Make Frosting: In a medium bowl, beat the cream cheese and butter together using an electric mixer until smooth and creamy (about 2-3 minutes). Gradually add the powdered sugar, vanilla extract, salt, and 1 tablespoon of milk or cream, beating until smooth. If the frosting is too thick, add the remaining tablespoon of milk or cream.
- Decorate: Divide the frosting into three portions. Tint one portion orange and another green using food gel. Frost the top of the cooled pie with the remaining white frosting. Use the orange and green frosting to create carrot designs on top.
Notes
- For a homemade touch, use your favorite pie crust recipe instead of a store-bought crust.
- If you don’t have orange and green food gel, you can use any food coloring you have to create the desired colors.
- This pie can be made a day ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 380kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
