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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.
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 I originally made this for Pi Day 2013.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.
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.
Carrot Cake Pie
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
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
Carrot Cake Recipes
Last Updated on March 16, 2023
Had to make this pie… I added crushed pineapple with the carrots for more moisture (and more like traditional carrot cake..) for the “frosting” i created more of a cream cheese glaze… it was Delicious… Thanks for the great recipes… a fellow Sacramentan with a chocolate tooth!!!
Awesome! What a great flavor sub. Glad you enjoyed it!
Where did you get the “my pie” fork?
It was a gift, but I think she got it on Etsy! It came with a friend, “your pie”. 🙂 They have stamped silverware all over Etsy!
I LOVE that you actually have a tag called “Mel ate it” for your blog recipes! Seriously such a good idea… I need to do that too, although seeing as my guy hates desserts and baked goods, I’d have about 2 recipes. 😉
Well, it is a monuments occasion when he eats something!!
I am in love with this pie! I swear, you come up with the best ideas. CARROT CAKE blondie IN a pie crust? Genius. Oh, and cream cheese whipped cream… say whaaaat?!
Thanks Jessica!!
This looks great! For the butter, is it a 1/4 cup measured, them melted? Thanks!
Yes! I always measure then melt.
This recipe looks awesome – I am late to the lovin’ carrot cake party, but now I want to make this for Easter dinner. And I totally relate about the geometry book – I am reviewing geometry now to get ready to help my daughter when she gets to high school (in high school I hated algebra, but LOVED geometry – I will leave the algebra help to my oldest sister, who is a mechanical engineer). I would love to be a geometry tutor!
Do I really need the pie crust? If it’s a blondie batter couldn’t I just bake it like a blondie and forget the pie crust, despite PI day and all?
You could totally do that if you want! I’d use the pie plate still otherwise you’ll have to find an equivalent pan.
I love all the carrot cake recipes out there. Plus I’m so glad you are proud of your mathiness! No shame!
haha, I was thinking the same thing. . when did carrot cake become the dessert for Easter?. . but I don’t mind b/c I love it!!! and you made carrot cake PIE?!!!!! I love this, Dorothy!!! Genius!!!
freaking gorgeous. this is an amazing pie. the density of it is phenomenal!!!
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