Carrot Cake Pie Recipe
If you’ve ever been torn between a cozy slice of carrot cake and the nostalgic comfort of pie, this Carrot Cake Pie Recipe is about to steal your dessert-loving heart! Combining the best of both worlds, this wonderfully spiced treat tucks tender carrots and juicy pineapple under a creamy, cloud-like cream cheese topping—all nestled inside a classic flaky pie crust. Every bite is a celebration of flavors and textures, making it the kind of dessert that gets rave reviews at family dinners, potlucks, or brunch spreads. Trust me, this mashup dessert is destined to become your new go-to whenever you want to wow your friends with something familiar, yet delightfully unexpected.
Ingredients You’ll Need
The beauty of this Carrot Cake Pie Recipe is how each simple ingredient brings something essential to the table—moisture, sweetness, color, and that signature carrot cake flavor. Here’s what you’ll need, and why each one really matters.
- Unbaked 9-inch pie crust: The flaky canvas that holds all those luscious layers together; use a quality store-bought or your favorite homemade version.
- 1 cup finely grated carrots: These add natural sweetness, beautiful color, and that classic carrot cake texture all in one swoop.
- 1/2 cup crushed pineapple, drained: Adds a juicy burst and a mild tropical tang that keeps the filling tender and never dry.
- 1/2 cup brown sugar, packed: For flavor depth and a subtle molasses note that complements the spices.
- 1/4 cup granulated sugar: Provides extra sweetness for the perfect flavor balance.
- 2 large eggs: Essential for binding and giving the filling that wonderful custardy set.
- 1/2 cup vegetable oil: Keeps your pie moist from start to finish, so every bite is as delicious as the first.
- 1/2 teaspoon vanilla extract: Rounds out all the flavors and delivers classic cake aroma.
- 1/2 teaspoon cinnamon: The warming spice that makes carrot cake so irresistible.
- 1/4 teaspoon ground nutmeg: Just a pinch for that extra something special in every mouthful.
- 1/4 teaspoon salt: Balances sweetness and brings forward all the other flavors.
- 1/2 cup all-purpose flour: Gives the filling body and helps everything set nicely in the crust.
- 1/2 teaspoon baking powder: Provides a little lift so your pie stays soft, not dense.
- 1/4 cup chopped walnuts or pecans (optional): For crunch and a charming rustic finish in every slice.
- 4 ounces cream cheese, softened (for topping): Make it velvety and tangy—this is the crowning touch!
- 2 tablespoons butter, softened (for topping): Blends beautifully with the cream cheese to make the topping extra creamy.
- 1/2 cup powdered sugar (for topping): Sweetens the deal in the smoothest possible way.
- 1/2 teaspoon vanilla extract (for topping): A dash for those warm, inviting aromas.
- 1–2 tablespoons milk (for topping): Helps you reach that perfect, spreadable consistency.
How to Make Carrot Cake Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 350°F. Gently place your unbaked 9-inch pie crust into a pie dish, pressing it into all the corners and crimping the edges however you like. Set the crust aside while you build the flavorful filling. This first step is simple, but it sets the stage for everything delicious that follows.
Step 2: Make the Carrot Filling
In a large mixing bowl, combine the finely grated carrots, drained crushed pineapple, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Give everything a good stir until it’s well incorporated—the mixture should look vibrant and glossy. This unique combination creates a moist, naturally sweet base that is anything but boring!
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder. This little mix ensures the spices are evenly distributed and helps prevent any nasty flour clumps later on. It’s a tiny but crucial step for that signature carrot cake taste in your Carrot Cake Pie Recipe.
Step 4: Combine & Fold In Nuts
Add your dry ingredients to the carrot mixture and stir gently until fully combined. If you’re a fan of crunch, now’s the time to fold in those chopped walnuts or pecans. Every spoonful should be thick, colorful, and packed with goodies.
Step 5: Fill and Bake
Pour the carrot cake filling into your prepared pie crust, smoothing it out with a spatula so it bakes evenly. Pop it in the preheated oven and bake for 45 to 50 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are perfect). The aroma will fill your kitchen and remind you of classic carrot cake, but with an exciting twist!
Step 6: Cool Completely
Once your Carrot Cake Pie Recipe is baked to perfection, let it cool completely on a wire rack. This is key—cooling helps the filling finish setting up, so each slice holds together beautifully.
Step 7: Make and Add Cream Cheese Topping
For that bakery-style finish, beat the softened cream cheese and butter together until completely smooth. Gradually add powdered sugar and vanilla until fully incorporated. Mix in milk, a little at a time, until you reach that dreamy, spreadable consistency. Spread or pipe the cream cheese topping over the cooled pie, then chill until you’re ready to serve.
How to Serve Carrot Cake Pie Recipe
Garnishes
For an extra touch of flair, sprinkle chopped nuts or a little finely shredded carrot over the top just before serving. If you adore a pop of color, a few orange zest curls never hurt. This simple garnish not only makes the Carrot Cake Pie Recipe look irresistible but adds a bit of texture and contrast as well.
Side Dishes
A slice of this pie pairs delightfully with fresh fruit—in particular, sliced oranges or a handful of berries will play up the sweet and tangy notes. You might also offer a dollop of whipped cream or a scoop of vanilla ice cream for pure indulgence.
Creative Ways to Present
Serve each portion in elegant dessert bowls or on pretty plates, perhaps with a drizzle of caramel or a sprinkle of cinnamon dust. For parties, you can even cut the pie into bars or mini squares, perfect for a dessert buffet. However you serve it, this Carrot Cake Pie Recipe steals the spotlight!
Make Ahead and Storage
Storing Leftovers
Store any leftover pie tightly covered in the refrigerator, where it will stay fresh for up to three days. The cream cheese topping helps keep the filling moist, and you’ll find the flavors deepen as they mingle together overnight.
Freezing
To freeze, wrap individual slices or the entire pie (without the cream cheese topping for best results) in plastic wrap and then foil. It can be frozen for up to one month. Thaw overnight in the fridge, then add the topping fresh before serving for maximum creaminess.
Reheating
If you crave your Carrot Cake Pie Recipe warm, simply remove a slice and let it come to room temperature, or microwave for just 10–15 seconds. The pie is also fabulous served chilled straight from the fridge—either way, that creamy topping is pure dessert heaven.
FAQs
Can I use a gluten-free pie crust and flour?
Absolutely! Swap in your favorite store-bought or homemade gluten-free pie crust and use a 1:1 gluten-free flour blend for the filling. The Carrot Cake Pie Recipe will still be tender, flavorful, and loved by everyone, gluten-free or not.
How do I know when the pie is fully baked?
Look for a filling that is set, not jiggly, in the center, and a toothpick inserted into the middle comes out mostly clean (a few moist crumbs are fine). This usually takes around 45 to 50 minutes, but ovens vary, so keep a close eye in the last few minutes.
Can I make this pie a day ahead of time?
Yes, this is a fantastic make-ahead dessert! Simply bake the pie and let it cool, then add the cream cheese topping and refrigerate. Letting it sit overnight actually helps the flavors meld, making your Carrot Cake Pie Recipe even better the next day.
What can I substitute for pineapple?
If pineapple isn’t your thing or you’re out, you can use finely grated apple (squeeze out the excess juice) or unsweetened applesauce to keep that lovely moist texture. The pie will still be delicious and won’t lose that comforting carrot cake pie vibe.
Do I have to add nuts?
Not at all! The nuts are totally optional and can be left out for a nut-free version without sacrificing taste or texture. If you do love a bit of crunch, try toasted coconut flakes as an alternative—it’s a fun twist!
Final Thoughts
This Carrot Cake Pie Recipe brings together all the best parts of carrot cake and pie into one showstopping dessert. It’s simple enough for a laid-back weekend bake but impressive enough to wow a crowd on any special occasion. I hope you give it a try—the combination of flavors, colors, and textures is bound to win over anyone at your table!
Print
Carrot Cake Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of carrot cake and pie with this scrumptious Carrot Cake Pie recipe. A luscious carrot filling in a flaky pie crust topped with a creamy cream cheese topping, this dessert is a perfect treat for any occasion.
Ingredients
Pie:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup chopped walnuts or pecans (optional)
Cream Cheese Topping:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the pie crust: Place the pie crust in a 9-inch pie dish.
- Mix the filling: Combine carrots, pineapple, sugars, eggs, oil, and vanilla. Mix well.
- Combine dry ingredients: Whisk flour, cinnamon, nutmeg, salt, and baking powder. Add to wet mixture.
- Add nuts: Fold in nuts if using.
- Bake: Pour filling into pie crust and bake for 45-50 minutes.
- Make the topping: Beat cream cheese and butter, add sugar, vanilla, and milk to make a creamy topping.
- Finish the pie: Spread or pipe the topping over the cooled pie. Chill before serving.
Notes
- For a lighter version, use applesauce instead of oil.
- This pie can be made a day in advance and refrigerated.
- Garnish with extra chopped nuts or shredded carrots for a festive look.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
