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)

Description

This Carrot Cake Pie is a delightful combination of the comfort of carrot cake and the flakiness of pie crust. With its warm spices, sweet carrots, luscious cream cheese frosting, and vibrant decorations, this dessert will be the perfect ending to any meal.

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 to 3 medium-sized carrots)

For the Frosting:

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)

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Instructions

Prepare the Pie Crust
Preheat the oven to 350°F. Line a 9-inch pie dish with the pie dough and crimp the edges decoratively. Refrigerate the pie crust until ready to use.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients
In a separate bowl, whisk together the vegetable oil and light brown sugar until well incorporated. Add the egg and vanilla extract, then whisk until the mixture is smooth.
Combine and Fold in Carrots
Gradually add the dry ingredients into the wet mixture, stirring until fully combined and no streaks of flour remain. Gently fold in the shredded carrots to evenly distribute throughout the batter.
Bake the Pie
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 adding frosting.
Make the Frosting
Using an electric mixer, beat the cream cheese and butter together until smooth and free of lumps, which should take about 2–3 minutes. Scrape down the sides of the bowl to ensure everything is incorporated.
Add Frosting Ingredients
Gradually add in the powdered sugar, vanilla extract, fine salt, and 1 tablespoon of milk or heavy cream. If the frosting is too thick, add an additional tablespoon of cream to achieve a smooth consistency.
Decorate the Pie
Reserve a portion of the frosting and divide it into two bowls. Tint one half orange and the other half green using food gel. Spread the remaining frosting evenly over the cooled carrot cake pie. Use the tinted frosting to create carrot-shaped decorations on the surface of the pie. Slice, serve, and enjoy!

Notes

For optimal results, ensure that the egg, cream cheese, and butter are at room temperature before using them in the recipe for easier mixing and creamier textures.
You can shred the carrots more finely if you want a smoother texture in the pie.
If you don’t have orange and green food gel, you can use natural alternatives such as carrot juice for orange and spinach juice for green.
Store any leftover pie in the refrigerator for up to 3–4 days, covered tightly.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32g
Sodium: 220mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg