This post may contain affiliate links. For more information, read my disclosure policy.

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 I originally made this for Pi Day 2013.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 11 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


For the Pie

  • 1 recipe pie crust or from the store
  • 1 cup (124g) all-purpose flour
  • ½ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 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

  • ounces cream cheese
  • 1 tablespoon (14g) unsalted butter
  • ½ teaspoon vanilla
  • ½ cup (57g) powdered sugar
  • ½ cup (118ml) cold heavy whipping cream


  • 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

Carrot Cake Recipes

Last Updated on March 16, 2023

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.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This was a birthday treat for a friend and got rave reviews. So yummy. Great texture. I added drained crushed pineapple and walnuts. It was really rich but worth every calorie.

  2. Do I leave the carrot cake pie out on the counter or do I refrigerate it and every time I want to have a slice or a bite I take it out?

  3. I must admit that I was skeptical, but it was a hit at our house. Loved it and loved the texture. If you would consider adding a note to your recipe advising that the filling is not “pourable” but rather a spreading consistency. I was a bit confused when I was unable to pour it into the crust. I will make this recipe part of my annual Thanksgiving. ❤️

  4. I am also obsessed with the number pi! I also love the number e, so it’s kind of a toss-up. I love math, but I suffered from being naturally intuitive in all of my math classes… until I tried AP Statistics. I went from solving calculus problems in my head one year to totally blanking in stats the next. My math teacher was so disappointed! This recipe looks fantastic, but does it have to be baked in a pie crust? Could I just pour it into an empty pie pan and bake as is?

  5. Made your pie today. Oh my goodness. It is so delicious. I love carrot cake and this is just as good. I did add some chopped walnuts and some pineapple preserves, about a 1\4 cup. Love this. Thank you.

    1. I don’t normally do nutrition facts because I can guarantee it’s not healthy. Feel free to plug the recipe into a recipe calculator, like the free Spark People one, if you wish!

  6. Would a graham cracker (store bought kind) work or would it be better to use a regular pie crust?

    1. I think a graham crust would work, but I haven’t tried it. If you do, let me know what you think!