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slice of carrot cake pie with whipped cream on white plate and fork
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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.
Author Dorothy Kern

Ingredients

For the Pie

  • 1 premade pie crust or your favorite recipe
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ginger
  • 1/4 cup melted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup shredded carrots

For the Frosting

  • ounces cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1/2  cup powdered sugar
  • 1/2 cup 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.