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
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 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.
