Go Back
+ servings
slice of carrot cake pie with whipped cream on white plate and fork
Print Recipe
5 from 16 votes

Carrot Cake Pie

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 Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: 8

Ingredients

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

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.

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.

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code