Description
This Carrot Cake Pie combines the moist, spiced flavors of classic carrot cake with the convenience and crispness of a pie crust, topped with a creamy, colorful cream cheese frosting. It’s a delightful dessert perfect for gatherings and special occasions, featuring warm cinnamon and nutmeg spices, shredded carrots, and a beautifully decorated top with carrot designs made from tinted frosting.
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 cup powdered sugar
- 1 teaspoon vanilla extract
- â…› teaspoon fine salt
- 1-2 tablespoons milk or heavy cream, room temperature
- Orange and green food gel
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C). Line a 9-inch pie pan with the defrosted pie crust, crimping the edges nicely. Place the crust in the refrigerator until you’re ready to use it to keep it chilled.
- 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 distributed.
- Mix Wet Ingredients: In another bowl, whisk the vegetable oil and packed light brown sugar together until well blended. Add the large egg and vanilla extract, whisking thoroughly until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, ensuring no streaks of flour remain. Fold in the shredded carrots carefully to disperse them evenly throughout the batter.
- Bake: Pour the prepared batter into the chilled pie crust. Bake in the preheated oven for 25 to 30 minutes, or until the filling is fully set and the crust is golden brown. Remove the pie and allow it to cool completely before moving on to frosting.
- Make Frosting: Using an electric mixer, beat the softened cream cheese and unsalted butter together in a medium bowl until the mixture is smooth and creamy, about 2 to 3 minutes. Gradually add the powdered sugar, vanilla extract, fine salt, and 1 tablespoon of milk or cream, mixing until smooth. If the frosting appears too thick, add the remaining tablespoon of milk or cream and mix again.
- Decorate: Divide the frosting into three portions. Tint one portion orange and another green with food gel coloring, leaving the third portion white. Spread the white frosting evenly over the cooled pie’s surface. Use the orange and green tinted frostings to create decorative carrot designs on top, adding a festive and appealing finish.
Notes
- Ensure the pie crust stays chilled prior to baking to prevent shrinking.
- Shred carrots finely for the best texture integration in the filing.
- Room temperature ingredients, especially the egg and dairy, help achieve a smooth batter and frosting.
- The frosting consistency can be adjusted with milk or cream for easier piping or spreading.
- Food gel colors provide vibrant frosting hues without thinning the frosting.
- Allowing the pie to cool fully before frosting prevents melting.
