Description
This Carrot Cake Pie recipe combines the moist, spiced flavors of classic carrot cake with the flaky texture of a pie crust. Featuring a homemade carrot-spiced filling baked in a store-bought pie crust and topped with a creamy, colorful cream cheese frosting, this dessert is perfect for celebrations and anytime you crave a cozy, sweet treat.
Ingredients
Scale
Pie Crust
- 1 store-bought pie crust, defrosted
Filling
- 1 cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ cup vegetable oil
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots (about 2-3 medium carrots)
Frosting
- 6 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- â…› teaspoon fine salt
- 1-2 tablespoons milk or heavy cream, room temperature
- Orange and green food gel
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C). Line a 9-inch pie pan with the defrosted store-bought pie crust, pressing it gently to fit and crimp the edges for a decorative finish. Place the crust-lined pan in the refrigerator while you prepare the filling to keep it firm.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and fine salt until evenly mixed to create the dry base for the filling.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil and packed light brown sugar until thoroughly combined. Add the large egg and vanilla extract, whisking until the mixture is smooth and homogenous.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined and no streaks of flour remain. Avoid overmixing. Fold in the shredded carrots carefully to evenly distribute them throughout the batter.
- Bake the Pie: Pour the carrot cake batter into the prepared pie crust and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the pie crust is golden brown. Remove from the oven and allow the pie to cool completely on a wire rack.
- Prepare Frosting: In a medium bowl, use an electric mixer to beat the softened cream cheese and unsalted butter together until smooth and creamy, about 2 to 3 minutes. Gradually add the powdered sugar, vanilla extract, fine salt, and 1 tablespoon of milk or cream, beating continuously until smooth. If the frosting is too thick, add the remaining tablespoon of milk or cream and beat until it reaches a spreadable consistency.
- Decorate the Pie: Divide the cream cheese frosting into three portions. Tint one portion with orange food gel and another with green food gel, leaving the last portion white. Spread the white frosting evenly over the cooled pie. Use the orange and green frosting to pipe carrot designs on top for a festive and attractive finish.
Notes
- Make sure the pie crust is well chilled before filling to help prevent shrinking.
- The shredded carrots should be finely grated for the best texture in the filling.
- Adjust the amount of milk or cream in the frosting to achieve your desired consistency for spreading and piping.
- If you don’t have food gel, you can use food coloring; gel colors tend to be more vibrant and less watery.
- Let the pie cool completely before frosting to ensure the frosting does not melt.
- Store any leftovers refrigerated and consume within 3-4 days for optimal freshness.
