There is something irresistibly charming about a dessert that combines the warmly spiced, moist goodness of carrot cake with the flaky, buttery comfort of a pie crust. This Carrot Cake Pie Recipe brings that exact delight to your table, offering a beautiful twist to your usual carrot cake. Imagine velvety cream cheese frosting adorned with playful carrot designs, sitting atop a tender carrot-spiced filling nestled in a crisp pie shell. It’s a showstopper that’s surprisingly easy to pull off, perfect for sharing with loved ones or impressing at your next gathering.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing its own magic to the final dish. From the fragrant spices that define the carrot cake flavor to the creamy frosting that adds a luscious finish, every item on this list plays a vital role in creating the perfect balance of taste, texture, and color.
- Store-bought pie crust: A time-saving base that bakes to a golden, flaky perfection, perfectly supporting the filling.
- All-purpose flour: The backbone of the filling, lending structure without heaviness.
- Ground cinnamon, ginger, nutmeg: Essential warming spices that provide the classic carrot cake flavor profile.
- Baking powder and baking soda: Leavening agents ensuring a light, tender filling texture.
- Fine salt: Enhances the sweetness and balances the spice.
- Vegetable oil: Keeps the filling moist and tender without overpowering flavors.
- Light brown sugar: Adds deep, caramel-like sweetness and moisture.
- Large egg: Binds everything together, contributing to a smooth, cohesive filling.
- Vanilla extract: Adds a sweet, mellow aroma that complements the spices beautifully.
- Shredded carrots: The star ingredient, bringing natural sweetness, color, and texture in every bite.
- Cream cheese and unsalted butter: Combined to create the rich and tangy frosting that crowns the pie.
- Powdered sugar: Sweetens and thickens the frosting to a dreamy consistency.
- Milk or heavy cream: Adjusts frosting texture for easy spreading and decorating.
- Orange and green food gel: For decorating the frosting with adorable carrot motifs.
How to Make Carrot Cake Pie Recipe
Step 1: Prepare Crust
Start by preheating your oven to 350°F (175°C). Gently lay your defrosted store-bought pie crust into a 9-inch pie pan, making sure to neatly crimp the edges. This crust will provide the perfect flaky base for your pie, holding your filling snugly. Pop it into the refrigerator to chill until you’re ready to add the filling.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt. This mix of dry ingredients is the soul of your spiced carrot cake filling, creating that wonderfully aromatic and cozy flavor you crave.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the vegetable oil with the light brown sugar until the mixture is smooth and well combined. Then, add in the large egg and vanilla extract, whisking again until everything is beautifully incorporated. This wet mixture brings moisture and sweetness to your filling, keeping it soft and delicious.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain—it’s important not to overmix to keep the filling tender. Finally, fold in the shredded carrots, which will add bursts of natural sweetness and delightful texture throughout the pie.
Step 5: Bake the Pie
Pour the luscious batter into your chilled pie crust and bake it for 25 to 30 minutes. You’ll know it’s done when the filling is set and the crust turns a lovely golden brown. Once baked, set the pie aside and allow it to cool completely before moving on to the frosting step, so the frosting stays perfectly creamy and smooth.
Step 6: Make the Frosting (Carrot Cake Pie Recipe Highlight)
Using an electric mixer, beat the softened cream cheese and butter together until luxuriously smooth, about 2 to 3 minutes. Gradually add the powdered sugar, vanilla extract, and salt. Mix in 1 tablespoon of milk or heavy cream to reach a spreadable texture, adding the second tablespoon if the frosting feels too thick. This dreamy cream cheese frosting is what will elevate your carrot cake pie to the next level of indulgence.
Step 7: Decorate Your Pie
Divide the frosting into three portions. Tint one portion orange and another green with the food gel to create vibrant carrot decorations. Spread the plain white frosting evenly over the cooled pie, then get creative by piping or spreading the orange and green frosting into charming carrot shapes on top. This playful finish makes your Carrot Cake Pie Recipe not only taste divine but look utterly irresistible.
How to Serve Carrot Cake Pie Recipe
Garnishes
Adding a little something extra to your carrot cake pie only enhances the experience. Consider a sprinkle of finely chopped walnuts or pecans for a subtle crunch, a dusting of cinnamon on the frosting for a boost of spice, or even a few edible flowers to add a pop of color and elegance. These touches bring an inviting, artisanal quality that will wow your guests.
Side Dishes
This pie pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the spices and sweet richness. For a refreshing counterpoint, a crisp green salad featuring citrus vinaigrette can bring a nice contrast when serving as part of a larger meal.
Creative Ways to Present
Try serving your Carrot Cake Pie Recipe in mini pie tins for a charming individual dessert at parties or slice it into rustic wedges accompanied by fresh fruit or a drizzle of caramel sauce. You can even make it a feature dessert by placing it on a pretty cake stand—its colorful carrot decorations deserve to be on display.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Cake Pie should be stored in an airtight container in the refrigerator. This will keep the cream cheese frosting fresh and the filling moist for up to 3 days. Make sure it is covered well to prevent the frosting from absorbing any fridge odors.
Freezing
If you want to save the pie for longer, you can freeze it without frosting. Wrap the baked, cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before adding fresh frosting and decorations.
Reheating
Since this pie is best served chilled or at room temperature, reheating is not usually recommended. However, if you prefer it warmer, allow it to come to room temperature naturally, and avoid heating it in the microwave, as that could cause the filling to become watery and the frosting to melt.
FAQs
Can I make the pie crust from scratch?
Absolutely! While this Carrot Cake Pie Recipe uses a store-bought crust for convenience, a homemade pie crust can add a wonderful personal touch and flavor. Just be sure to blind bake it slightly beforehand to avoid sogginess.
What type of carrots work best?
Fresh, medium-sized carrots shredded finely give the best texture and sweetness. Avoid pre-shredded carrots from the store—they can be too moist and affect your filling consistency.
Can I substitute the vegetable oil?
Yes, you can use light olive oil, canola oil, or even melted coconut oil, but steer clear of strongly flavored oils that could overpower the delicate spice balance in the pie.
Is it necessary to chill the pie crust before filling?
Chilling the crust helps prevent shrinking while baking and keeps it crispier. It’s a simple step that ensures a perfect finished pie.
How do I get the frosting to the right consistency for decorating?
Start by adding 1 tablespoon of milk or cream to your cream cheese frosting and mix well. If needed, add a little more, but add slowly—too much liquid will make it too runny to pipe or spread easily.
Final Thoughts
If you’re looking for a dessert that’s comforting, fun, and uniquely delicious, you really must give this Carrot Cake Pie Recipe a try. It’s a wonderful way to put a new spin on a beloved classic with minimal fuss but big wow factor. Once you make it, this pie will surely become a treasured favorite to bake and share again and again.
Print
Carrot Cake Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Cake Pie is a delightful twist on the classic carrot cake, featuring a tender, spiced filling baked in a flaky pie crust and topped with creamy, colorful cream cheese frosting designed to look like carrots. Perfect for serving at family gatherings or special occasions, this dessert combines the familiar flavors of carrot cake with the practical ease of a pie.
Ingredients
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 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: Preheat the oven to 350°F (175°C). Line a 9-inch pie pan with the defrosted pie crust, crimping the edges neatly. Place the pie crust in the refrigerator to chill and set aside until you’re ready to fill it.
- 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 and aromatic.
- Combine Wet Ingredients: In another bowl, whisk the vegetable oil and packed light brown sugar together until fully combined. Then add the large egg and vanilla extract; continue whisking until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain to avoid over-mixing. Gently fold in the shredded carrots to distribute them evenly throughout the batter.
- Bake: Pour the prepared batter into the chilled pie crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust turns golden brown. Remove from the oven and allow the pie to cool completely before frosting.
- Make Frosting: Using an electric mixer, beat the softened cream cheese and unsalted butter together in a medium bowl for about 2-3 minutes until smooth and creamy. Gradually add the powdered sugar, vanilla extract, fine salt, and 1 tablespoon of milk or heavy cream, mixing until smooth. If the frosting is too thick, add the remaining tablespoon of milk or cream and beat again until reaching a spreadable consistency.
- Decorate: Divide the frosting into three portions. Tint one portion orange and another green using the food gel colors. Spread the white frosting evenly over the cooled pie as a base layer. Use the orange and green frostings to pipe or creatively create carrot shapes and leaf designs on top for a festive presentation.
Notes
- You can substitute the store-bought pie crust for a homemade pie crust if preferred.
- Make sure the egg and milk or cream used are at room temperature for better mixing and texture.
- Allow the pie to cool completely before frosting to prevent the cream cheese frosting from melting.
- If you prefer a sweeter or spicier flavor, adjust the cinnamon, ginger, and brown sugar according to taste.
- The cream cheese frosting can be stored in the refrigerator for up to 3 days; bring to room temperature before using.
