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
Scale
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
