Description
Carrot Cake Pie is the perfect blend of a spiced carrot cake and a creamy pie filling. This easy-to-make dessert combines cinnamon, nutmeg, and shredded carrots in a rich custard-like filling, all wrapped in a golden, flaky pie crust. Ideal for holidays, gatherings, or whenever you’re craving something sweet and spiced.
Ingredients
Units
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- 2 cups shredded carrots (finely grated)
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp all-purpose flour
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare the Carrots: Peel and grate about 2 cups of carrots finely.
- Make the Pie Filling: Whisk together eggs, brown sugar, and granulated sugar. Add heavy cream, cinnamon, nutmeg, salt, and whisk until combined. Stir in grated carrots and flour.
- Prepare the Pie Crust: Fit your pie dough into a 9-inch pie dish and trim the edges. Pour the carrot mixture into the pie shell and spread evenly.
- Bake the Pie: Preheat oven to 350°F (175°C). Bake for 45-50 minutes until filling is set and edges are golden. Test with a toothpick for doneness.
- Serve and Enjoy: Let the pie cool slightly, then slice and serve. Optionally top with whipped cream or cream cheese frosting.
Notes
- Grate the carrots finely to ensure a smooth texture.
- Use room temperature ingredients for a smoother mix.
- Cover pie crust edges with foil if they brown too quickly.
- This pie can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg