Can I use a homemade pie crust instead of store-bought?

Absolutely! A homemade pie crust works wonderfully here. Just blind bake it for about 10 minutes before adding the carrot cake filling to ensure the bottom stays crisp.

My carrots seem very moist. Should I drain them?

If your shredded carrots seem exceptionally wet, you can place them on a paper towel and gently press to remove excess moisture, but don't squeeze them dry completely as that moisture contributes to the pie's texture.

Can I make this pie dairy-free?

For the filling, yes! The pie itself contains no dairy. For the frosting, you can use dairy-free cream cheese and butter alternatives, though the texture may be slightly different.

How do I know when the pie is fully baked?

The center should be set but still have a slight jiggle, similar to a pumpkin pie. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Carrot Cake Pie Recipe

Name: Carrot Cake Pie Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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 to 3 medium-sized carrots); 6 ounces cream cheese, room temperature; 1/4 cup unsalted butter, room temperature; 1 teaspoon vanilla extract; 1 cup powdered sugar; 1/8 teaspoon fine salt; 1 to 2 tablespoons milk or heavy cream, room temperature; Orange and green food gel (for decoration)

This Carrot Cake Pie is where your favorite spiced carrot cake meets classic pie in the most delightful marriage of flavors. The filling is incredibly moist with warm spices and sweet carrots, all nestled in a flaky pie crust and topped with velvety cream cheese frosting. It’s the perfect dessert when you can’t decide between cake or pie!

Why You’ll Love This Recipe

Two Desserts in One: All the cozy flavors of carrot cake transformed into an impressive pie that will have everyone asking for seconds.
Simple Ingredients: Uses pantry staples and fresh carrots for a dessert that feels special without requiring a shopping expedition.
Make-Ahead Friendly: Perfect for holidays and gatherings since you can prepare components ahead of time and assemble when needed.
Crowd-Pleaser: The familiar flavor profile appeals to everyone, while the presentation feels fresh and exciting.

Ingredients You’ll Need

Store-bought pie crust: Saves tremendous time without sacrificing flavor. Choose a high-quality one for best results.
All-purpose flour: Creates the structure for our cake-like filling.
Warm spices (cinnamon, ginger, nutmeg): The classic carrot cake flavor profile that makes this dessert so comforting.
Baking powder and baking soda: Provides the perfect rise and texture to our cake-like filling.
Vegetable oil: Keeps the filling incredibly moist and tender.
Brown sugar: Adds depth and caramel notes that complement the carrots beautifully.
Egg: Binds everything together while adding richness.
Vanilla extract: Enhances all the other flavors in the pie.
Carrots: The star ingredient! Shred them yourself for the freshest flavor and moisture.
Cream cheese: The foundation of our tangy, creamy frosting.
Butter: Adds richness and stability to the frosting.
Powdered sugar: Sweetens the frosting without making it grainy.
Food gel: For creating those adorable decorative carrots on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Add Some Texture

Fold in 1/2 cup of chopped walnuts or pecans to the carrot filling for a delightful crunch.

Tropical Twist

Add 1/3 cup crushed pineapple (well-drained) and 1/4 cup shredded coconut to the filling for a tropical carrot cake pie.

Extra Spice

Include 1/4 teaspoon of cardamom or allspice for a more complex spice profile.

Cream Cheese Swirl

Reserve half the cream cheese mixture, thin it slightly, and swirl it into the carrot filling before baking for a marbled effect.

How to Make Carrot Cake Pie

Step 1: Prepare Your Crust

Preheat oven to 350°F. Line your 9-inch pie plate with the defrosted store-bought crust, creating a decorative edge. Place in the refrigerator while preparing the filling.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the vegetable oil and brown sugar vigorously until fully incorporated. Add the egg and vanilla extract, whisking until smooth and slightly lighter in color.

Step 4: Make The Filling

Pour the dry ingredients into the wet ingredients, stirring just until combined with no visible flour streaks. Fold in the freshly shredded carrots until evenly distributed throughout the batter.

Step 5: Bake The Pie

Transfer the carrot cake mixture into your prepared pie crust, spreading it evenly. Bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The crust should be golden brown around the edges.

Step 6: Cool Completely

Allow the pie to cool entirely on a wire rack before frosting. This might take 1-2 hours, but patience is worth it!

Step 7: Make The Frosting

Beat cream cheese and butter together until completely smooth, about 2-3 minutes. Gradually add powdered sugar, vanilla, salt, and 1 tablespoon of milk or cream. Mix until silky smooth.

Step 8: Decorate

Spread most of the frosting over the cooled pie. Set aside small portions to tint orange and green, then pipe carrot designs on top of the frosted pie.

Pro Tips for Making the Recipe

Grate Carrots Properly: Use the fine side of your grater for perfectly moist, evenly distributed carrots in the filling.
Room Temperature Ingredients: Make sure your cream cheese, butter, and egg are at room temperature for the smoothest results.
Don’t Overmix: Mix the batter just until ingredients are incorporated to keep the filling tender.
Protect the Crust: If the crust edges brown too quickly during baking, cover them with foil.
Cooling Is Critical: Don’t rush the cooling process or your frosting will melt and slide off the pie.

How to Serve

Perfect Pairings

Serve slices with a dollop of whipped cream or a small scoop of vanilla ice cream for an extra-special treat.

Garnishes

A light dusting of cinnamon or a sprinkle of chopped toasted nuts makes a beautiful finishing touch.

Beverage Companions

Pairs wonderfully with coffee, chai tea, or a glass of cold milk.

Make Ahead and Storage

Making Ahead

You can bake the pie up to a day ahead and store it covered in the refrigerator. Add the frosting shortly before serving for the freshest presentation.

Storing Leftovers

Cover leftovers loosely with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days.

Freezing

The unfrosted pie can be frozen for up to 1 month. Wrap it well in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and add fresh frosting before serving.

Reheating

Individual slices can be gently warmed in the microwave for 10-15 seconds if you prefer a slightly warm slice.

FAQs

Can I use a homemade pie crust instead of store-bought?

Absolutely! A homemade pie crust works wonderfully here. Just blind bake it for about 10 minutes before adding the carrot cake filling to ensure the bottom stays crisp.
My carrots seem very moist. Should I drain them?

If your shredded carrots seem exceptionally wet, you can place them on a paper towel and gently press to remove excess moisture, but don’t squeeze them dry completely as that moisture contributes to the pie’s texture.
Can I make this pie dairy-free?

For the filling, yes! The pie itself contains no dairy. For the frosting, you can use dairy-free cream cheese and butter alternatives, though the texture may be slightly different.
How do I know when the pie is fully baked?

The center should be set but still have a slight jiggle, similar to a pumpkin pie. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Final Thoughts

This Carrot Cake Pie brings together the best of two beloved desserts in one impressive treat. Whether you’re looking for something special for Easter, Thanksgiving, or just a cozy weekend baking project, this pie delivers wonderful flavor with relatively little effort. The combination of warm spices, tender carrots, and that classic cream cheese frosting is truly irresistible. Give it a try next time you’re craving something that’s both familiar and unique!