Carrot Cake Pie

A Carrot Cake Pie combines the warm spices of a traditional carrot cake with the creamy texture of a pie, creating a truly unique and delicious dessert! Here’s a simple and tasty recipe for you to try:

Carrot Cake Pie Recipe

Ingredients:

For the Pie Crust:

• 1 pre-made graham cracker crust or 1 homemade pie crust (about 9 inches)

For the Carrot Cake Filling:

• 2 cups grated carrots (about 2-3 medium carrots)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Topping (Optional but recommended):

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk (or more as needed for consistency)

Instructions:

1. Prepare the Pie Crust:

   • If using a pre-made graham cracker crust, set it aside. If using a homemade pie crust, bake it according to the recipe directions and allow it to cool completely before filling.

2. Prepare the Carrot Cake Filling:

   • In a large bowl, whisk together the granulated sugar, brown sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
   • In a separate bowl, beat the eggs until light and fluffy. Add the vegetable oil and vanilla extract, mixing until well combined.
   • Stir in the grated carrots, ensuring they’re evenly distributed in the mixture.
   • Fold in the chopped walnuts or pecans and raisins if you’re using them.

3. Fill the Pie Crust:

   • Pour the carrot cake batter into the prepared pie crust, spreading it out evenly.

4. Bake the Pie:

   • Preheat your oven to 350°F (175°C).
   • Bake the pie for about 45-50 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The pie should be firm and golden brown on top.
   • Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow it to set.

5. Prepare the Cream Cheese Topping:

   • In a bowl, beat the softened cream cheese until smooth.
   • Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
   • Add milk, a tablespoon at a time, until the topping reaches a smooth, spreadable consistency.
   • Spread the cream cheese topping over the cooled pie just before serving.

6. Serve:

   • Slice and enjoy your creamy, spiced Carrot Cake Pie with a dollop of cream cheese frosting on top!

This Carrot Cake Pie is a perfect blend of rich flavors and textures. It’s sure to be a hit at any gathering! Let me know how it turns out! 😊