Description
This Carrot Cake Pie combines the beloved flavors of traditional carrot cake with the convenient and flaky texture of a pie crust. Filled with spiced shredded carrots and topped with a creamy cream cheese frosting decorated to resemble carrots, this dessert is perfect for spring celebrations or any time you crave a delightful twist on classic carrot cake.
Ingredients
Scale
Pie Crust
- 1 store-bought pie crust, defrosted
Dry Ingredients
- 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
Wet Ingredients
- 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 teaspoon vanilla extract
- 1 cup powdered sugar
- ⅛ teaspoon fine salt
- 1-2 tablespoons milk or heavy cream, room temperature
- Orange and green food gel
Instructions
- Prepare Crust: Defrost the store-bought pie crust and line a 9-inch pie pan with it. Crimp the edges neatly to secure the crust in place. Place the lined pie pan in the refrigerator while you prepare the filling to keep the crust firm.
- Preheat Oven: Set your oven to preheat at 350°F (175°C) to ensure it reaches the correct temperature by the time your pie is ready to bake.
- 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 combined to build your flavorful spice base.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil and packed light brown sugar until fully blended. Then add the large egg and vanilla extract, whisking well until the mixture is smooth and consistent.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients bowl, stirring gently just until all the flour is incorporated. Avoid overmixing to keep the texture tender. Fold in the shredded carrots carefully to distribute them evenly throughout the batter.
- Bake: Pour the finished batter into the chilled pie crust in the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the crust has turned a golden brown. Remove from the oven and allow the pie to cool completely on a wire rack before frosting.
- Make Frosting: Using an electric mixer, beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy, about 2 to 3 minutes. Gradually add the powdered sugar, remaining vanilla extract, fine salt, and one tablespoon of milk or heavy cream. Beat until the frosting is smooth and spreadable. If it is too thick, add the second tablespoon of milk or cream a little at a time until desired consistency is reached.
- Decorate: Divide the frosting into three portions. Tint one portion orange and another portion green using the food gel colors. Use the white frosting as the base to frost the entire top of the cooled pie. Then pipe carrot designs using the orange frosting for the carrots and green frosting for the carrot tops to create a decorative finishing touch.
Notes
- Use room temperature ingredients where specified for better mixing results.
- Make sure to fully cool the pie before frosting to prevent the frosting from melting.
- If you prefer a sweeter frosting, gradually add more powdered sugar to taste.
- Store the pie in the refrigerator due to the cream cheese frosting.
- This pie is best enjoyed within 2-3 days for optimal freshness.
