Name: Carrot Cake Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 9-inch unbaked pie crust; 1 cup finely grated carrots; 2 large eggs; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup vegetable oil; 1/2 cup crushed pineapple, drained; 1/4 cup chopped walnuts or pecans (optional); 1/2 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon vanilla extract; 4 ounces cream cheese, softened; 2 tablespoons unsalted butter, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1–2 tablespoons milk, as needed

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If you’ve ever wished that your favorite carrot cake transformed itself into a glorious, sliceable pie with that silky cream cheese layer, this Carrot Cake Pie Recipe is your new baking bucket-list item. Imagine tender, spice-kissed carrot filling nestled in a crisp pie crust, crowned with a creamy, dreamy topping—basically, everything you adore about carrot cake in a new, irresistible form. It’s equal parts comfort food and showstopper, and whether you’re planning a cozy spring brunch or need a standout dessert for Easter, this creation delivers pure joy in every bite.

Ingredients You’ll Need

You’ll be amazed at how a handful of wholesome, straightforward ingredients come together in this Carrot Cake Pie Recipe to create a pie that’s packed with flavor and texture. Each element plays a special part in the overall result, from making the filling naturally sweet, to achieving the classic tangy topping. Let’s look at what you’ll need:

Unbaked 9-inch pie crust: Provides the flaky, buttery base that transforms this from cake to pie.
Finely grated carrots (1 cup): Offer natural sweetness, moisture, and a brilliant orange hue everyone loves.
Large eggs (2): Bind everything together while adding rich structure and lift to the filling.
Brown sugar (1/2 cup): Infuses the pie with warm, caramel-like depth.
Granulated sugar (1/4 cup): Brightens the sweetness without overpowering the carrots.
Vegetable oil (1/2 cup): Keeps the filling irresistibly moist.
Crushed pineapple, drained (1/2 cup): Adds tang and tender texture—don’t skip this secret star!
Chopped walnuts or pecans (1/4 cup, optional): Brings crunch and a nutty balance if you love a little texture.
All-purpose flour (1/2 cup): Helps set the pie’s structure, making each slice hold together beautifully.
Ground cinnamon (1 teaspoon): Fills the pie with that classic spiced aroma.
Ground nutmeg (1/4 teaspoon): Enhances the warmth and adds a subtle, comforting flavor.
Ground ginger (1/4 teaspoon): Gives every bite a gentle zing.
Salt (1/4 teaspoon): Keeps the sweetness in check and brings all the flavors into harmony.
Baking powder (1/2 teaspoon): Lends a little lift for a soft but set filling.
Vanilla extract (1/2 teaspoon): Adds a floral, sweet note that rounds out the spices.
Cream cheese, softened (4 ounces): Forms the base of that luscious signature topping.
Unsalted butter, softened (2 tablespoons): Gives the topping richness and a silky texture.
Powdered sugar (1/2 cup): Sweetens and thickens the cream cheese topping beautifully.
Vanilla extract for topping (1/2 teaspoon): Adds another layer of lovely aroma to the topping.
Milk (1–2 tablespoons): Makes your topping extra spreadable and smooth—add until just right.

How to Make Carrot Cake Pie Recipe

Step 1: Preheat and Prepare Your Pie Crust

Start by preheating your oven to 350°F (175°C). Gently settle your unbaked pie crust into a 9-inch pie dish, smoothing out any wrinkles and crimping the edges for a homemade look. Set aside while you mix the filling—this step gets everything ready so your Carrot Cake Pie Recipe bakes up evenly.

Step 2: Mix Wet Ingredients

Grab a medium mixing bowl and whisk together your eggs, brown sugar, granulated sugar, and vegetable oil until the mixture is smooth and glossy. This not only starts building flavor but also ensures a soft, plush texture in your finished pie. Next, stir in those vibrant grated carrots, the drained crushed pineapple, and a generous splash of vanilla extract. These simple steps build the heart of the pie’s flavor.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour with cinnamon, nutmeg, ginger, salt, and baking powder. Mixing dry ingredients separately means your spices will be evenly distributed, so every bite of your Carrot Cake Pie Recipe bursts with cozy, aromatic flavor. No spice surprises, just pure deliciousness.

Step 4: Bring Everything Together

Add the dry mixture into your wet carrot-pineapple blend, stirring just until combined—don’t overmix or the texture can get tough. If you’re adding walnuts or pecans, fold them in gently at this stage. The result: a thick, scoopable filling ready to transform your pie crust into something magical.

Step 5: Fill and Bake

Pour the carrot filling into your prepared pie crust, smoothing the top with a spatula. Pop it in the oven and bake for 45 to 50 minutes. You’ll know it’s done when the center is set (it shouldn’t jiggle when gently shaken) and a toothpick inserted comes out clean. Let the pie cool completely—a crucial step for a perfect finish and easy slicing.

Step 6: Make the Cream Cheese Topping

Once your pie has cooled, it’s time to whip up that irresistible cream cheese finish. Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, then beat until fluffy. If the mix is too thick, add milk little by little until the consistency is soft and spreadable. Chill the topping briefly if needed before you lavish it over your pie.

Step 7: Frost, Chill, and Serve

Spread or pipe the cream cheese topping generously over the cooled carrot pie. Let your Carrot Cake Pie Recipe chill in the fridge until you’re ready to serve—the cooler temperature helps all the flavors meld, letting that tangy, creamy layer set beautifully on top of the pie.

How to Serve Carrot Cake Pie Recipe

Garnishes

This pie is already a head-turner but a little extra garnish always draws ‘oohs’ from family and friends. Try a sprinkle of chopped walnuts or pecans for extra crunch, a dusting of cinnamon, or even delicate carrot curls made with a vegetable peeler. Edible flowers or shredded coconut also add a sweet, spring-inspired touch that makes your Carrot Cake Pie Recipe look as gorgeous as it tastes.

Side Dishes

Because this dessert shines brightest as the star of your table, keep sides simple. Pair slices of pie with fresh berries for a pop of tart flavor, or serve alongside a scoop of vanilla or cinnamon ice cream. A cup of spiced chai or rich coffee turns your Carrot Cake Pie Recipe into a delightful pick-me-up for any occasion.

Creative Ways to Present

Play with presentation by serving tiny wedges as part of a dessert sampler, or use a piping bag to create rosettes with the cream cheese topping. Individual mini pies baked in ramekins make an adorable party treat. However you slice it, your Carrot Cake Pie Recipe adapts beautifully for casual gatherings or elegant affairs alike.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pie tightly in plastic wrap or store in an airtight container and keep it chilled in the refrigerator. The cream cheese topping stays luscious, and the flavors continue to meld. Your Carrot Cake Pie Recipe is perfectly fine for up to four days—if you don’t eat it all before then!

Freezing

If you need to make your pie further in advance, you can freeze the pie (without the cream cheese topping) after it has cooled completely. Wrap it well in plastic and then foil to prevent freezer burn. When ready, thaw overnight in the fridge and then top with fresh cream cheese frosting just before serving for best taste and texture.

Reheating

While Carrot Cake Pie Recipe is fabulous chilled, if you’d like a slightly warm slice, pop it (without topping) in a 300°F oven for about 10 minutes. Always add the cream cheese topping afterward to keep it silky and smooth. If you’ve already frosted the pie, it’s best enjoyed straight from the fridge or at room temperature.

FAQs

Can I use a store-bought pie crust?

Absolutely! Store-bought crust works just fine and makes your Carrot Cake Pie Recipe even easier. If you love a homemade touch, though, feel free to roll out your favorite from-scratch crust.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a good-quality gluten-free baking blend. Be sure to check that your pie crust is gluten-free as well for a celiac-friendly version.

What other mix-ins work in this pie?

So many! Shredded coconut or plump golden raisins both add sweetness and texture. You can even fold in a handful of mini chocolate chips for a surprise twist in your Carrot Cake Pie Recipe.

How do I know when the pie is done baking?

Look for a center that’s set and no longer wobbly when you gently shake the pie. A toothpick inserted into the center should come out clean—just like testing a classic cake for doneness.

Can I make Carrot Cake Pie Recipe ahead of time?

Definitely. This pie actually improves after chilling overnight, making it perfect for parties and potlucks. Just add the cream cheese topping the day you plan to serve for the freshest flavor and texture.

Final Thoughts

If you’re craving a dessert that combines nostalgia, bold flavor, and pure comfort, you can’t go wrong with the Carrot Cake Pie Recipe. I hope you treat yourself to a slice (or two), share it with those you love, and enjoy every bite as much as I do. Get baking, and let this pie become your new favorite tradition!

Carrot Cake Pie Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of carrot cake and pie with this scrumptious Carrot Cake Pie recipe. A perfect treat for any occasion!

Ingredients

Scale

Pie:

1 9-inch unbaked pie crust
1 cup finely grated carrots
2 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup crushed pineapple, drained
1/4 cup chopped walnuts or pecans (optional)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Cream Cheese Topping:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk, as needed

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Place the pie crust in a pie dish.
Mix wet ingredients: Whisk together eggs, sugars, and oil. Add carrots, pineapple, and vanilla.
Combine dry ingredients: Mix flour, spices, salt, and baking powder. Combine with wet mixture.
Add nuts: Fold in nuts if using. Pour filling into crust.
Bake: Bake for 45–50 minutes until set. Cool the pie.
Make topping: Beat cream cheese and butter, add sugar, vanilla, and milk. Spread over pie.
Chill: Refrigerate before serving.