If you’re looking for a dessert that brings together the best of both worlds—pie and carrot cake—you’re in for a treat with this Carrot Cake Pie Recipe. It’s everything you love about traditional carrot cake packed into a flaky pie crust, topped with luscious cream cheese frosting and those fun, festive carrot decorations. Perfect for sharing with friends or indulging in some cozy solo moments, this pie is a showstopper that never fails to impress with its moist, warmly spiced filling and irresistibly creamy topping.
Ingredients You’ll Need
This Carrot Cake Pie Recipe uses simple, pantry-friendly ingredients that each play a key role in building its signature flavor, texture, and visual appeal. From fragrant spices to fresh shredded carrots and creamy frosting components, every ingredient contributes to the magic.
- Store-bought pie crust: Saves time and provides a buttery, flaky base that perfectly holds the filling.
- All-purpose flour: The foundation of the pie filling’s structure for that tender crumb.
- Ground cinnamon, ginger, nutmeg: Classic warming spices that bring that beloved carrot cake warmth and depth.
- Baking powder and baking soda: Help the filling rise just right, keeping it light and fluffy.
- Fine salt: Balances sweetness and enhances all the flavors.
- Vegetable oil: Keeps the pie moist and tender without overpowering the spices or sweetness.
- Light brown sugar: Adds a subtle caramel note and rich sweetness.
- Large egg: Binds all ingredients together for the perfect consistency.
- Vanilla extract: Adds a lovely aromatic sweetness that highlights the spices and carrots.
- Shredded carrots: Fresh and fibrous, they provide texture, natural sweetness, and that iconic carrot cake flavor.
- Cream cheese and unsalted butter: The dreamy duo in the frosting that brings tanginess and richness.
- Powdered sugar: Sweetness with a silky smooth texture perfect for frosting.
- Milk or heavy cream: Adjusts frosting consistency to perfect spreadability.
- Orange and green food gel: For decorating the pie with adorable carrot designs, making it truly festive and fun.
How to Make Carrot Cake Pie Recipe
Step 1: Prepare Crust
Begin by lining your 9-inch pie pan with the defrosted store-bought pie crust, making sure to crimp the edges nicely for that classic pie look. Pop it into the refrigerator while you prepare the filling—keeping the crust cold ensures it bakes up extra flaky and crisp.
Step 2: Combine Dry Ingredients
Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a large bowl. This tasty mix of spices and leavening agents sets the stage for the delicious filling with its perfect balance of warmth and structure.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the vegetable oil and light brown sugar until they’re well blended. Then whisk in the egg and vanilla extract. This mixture will keep the filling moist and sweet while adding depth to the flavor.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as that could make your filling dense. Once blended, gently fold in the shredded carrots, which add natural sweetness and a lovely texture.
Step 5: Bake the Pie
Pour the carrot cake batter evenly into your prepared pie crust and bake at 350°F for 25-30 minutes. You want the filling to be firmly set with a golden-brown crust. Allow the pie to cool completely before adding the frosting—a crucial step for the best flavor and texture.
Step 6: Make the Frosting
Beat softened cream cheese and butter until smooth and creamy. Slowly add powdered sugar, vanilla, salt, and about one tablespoon of milk or cream, continuing to beat until fluffy. Adjust the thickness with an additional splash of milk or cream if needed, aiming for a frosting that’s easy to spread but holds its shape.
Step 7: Decorate Your Carrot Cake Pie Recipe
Divide your frosting into three portions: leave one plain white, tint one orange, and one green with food gel. Spread the white frosting over the cooled pie first, then use the colored frosting to pipe charming carrot shapes across the top for an extra dash of whimsy that’s sure to delight everyone.
How to Serve Carrot Cake Pie Recipe
Garnishes
Enhance the festive charm of your Carrot Cake Pie Recipe with simple garnishes like a sprinkle of chopped walnuts or pecans for crunch, a light dusting of cinnamon on the creamy frosting, or even a few fresh carrot tops for a garden-fresh touch. These small accents elevate both presentation and taste.
Side Dishes
This pie pairs wonderfully with lightly brewed tea or coffee for a cozy afternoon treat. If you’re indulging after a lush dinner, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream—both beautifully complement the rich spices and luscious cream cheese frosting.
Creative Ways to Present
For a playful twist, slice the pie into individual mini servings placed in dessert glasses or mason jars, layering pieces with frosting and topping with carrot-shaped candies or edible flowers. Alternatively, serve this pie at a brunch buffet alongside fruit salad and freshly squeezed juice for a vibrant pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Cake Pie Recipe keeps beautifully covered in the refrigerator for up to 4 days. Keep it tightly wrapped with plastic wrap or in an airtight container to preserve the crust’s texture and the frosting’s creamy goodness.
Freezing
If you’d like to freeze your pie, wrap it well in plastic wrap and then foil to protect against freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the fridge to maintain its moist texture and vibrant flavors.
Reheating
Because this pie is best served chilled to enjoy the cream cheese frosting, reheating is usually not necessary. However, if you prefer it slightly warm, remove frosting portions and gently warm the filling and crust in a low oven for 5-10 minutes before reapplying chilled frosting.
FAQs
Can I make the pie crust from scratch?
Absolutely! While this recipe calls for store-bought crust to keep things simple, a homemade flaky pie crust would add a delightful personal touch and could enhance the buttery flavor even further.
What can I substitute for vegetable oil?
You can use melted coconut oil or light olive oil for a different but equally moist and tender result. Just avoid strongly flavored oils that might overpower the delicate spices in the pie filling.
Can I use shredded carrots from a bag?
Yes, pre-shredded carrots work just fine as long as they’re fresh and crisp. Avoid carrots that are damp or wilted to keep your pie filling perfectly textured and flavorful.
Is it necessary to let the pie cool before frosting?
Cooling completely is key to prevent the frosting from melting and sliding off. Patience here means your decorative carrot designs stay neat and your frosting stays creamy and spreadable.
Can I make this recipe vegan?
With some substitutions like plant-based cream cheese, vegan butter, and an egg replacer, you can create a vegan-friendly version, though this may slightly change the texture and taste of the traditional Carrot Cake Pie Recipe.
Final Thoughts
There’s something truly special about the Carrot Cake Pie Recipe—it’s a dessert that feels both familiar and delightfully unique. Whether you’re baking for a holiday, a special occasion, or just because, this pie promises smiles and satisfied appetites. Give it a try, and I’m sure it will become one of your favorite go-to recipes for sharing warmth and sweetness with your loved ones.
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Carrot Cake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Cake Pie combines the comforting flavors of classic carrot cake with the flaky, buttery texture of a pie crust. Filled with a spiced carrot cake batter and topped with a creamy cream cheese frosting decorated with colorful carrot designs, this dessert offers a delightful twist perfect for special occasions or everyday indulgence.
Ingredients
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
- ⅛ 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 to create a decorative border. Place the lined crust in the refrigerator until ready to use to keep it firm.
- 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 blended.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk the vegetable oil and packed light brown sugar until well combined. Then add the large egg and vanilla extract, continuing to whisk until the mixture is smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined and no flour streaks remain. Carefully fold in the shredded carrots, ensuring they are evenly distributed throughout the batter.
- Bake the Pie: Pour the prepared batter into the chilled pie crust, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the crust develops a golden-brown color. Remove from oven and allow the pie to cool completely before frosting.
- Prepare the Frosting: In a medium-size bowl, using an electric mixer, beat the softened cream cheese and unsalted butter together until smooth and creamy, which should take about 2 to 3 minutes. Gradually add the powdered sugar, vanilla extract, salt, and 1 tablespoon of milk or heavy cream, continuing to beat until the frosting is silky. If the frosting is too thick, add the remaining tablespoon of milk or cream and beat again until desired consistency is achieved.
- Decorate the Pie: Divide the frosting into three portions. Tint one portion orange and another green using food gel colors. Spread the remaining white frosting evenly atop the cooled pie as the base layer. Using the colored frostings, pipe or create carrot-shaped decorations on top for a festive finishing touch.
Notes
- Ensure the pie crust is properly chilled before baking to prevent shrinking or bubbling.
- Use freshly shredded carrots for a better texture and fresher flavor in the filling.
- Allow the pie to cool completely to room temperature before applying frosting to avoid melting.
- For a sharper carrot flavor, you can lightly toast the spices before adding them to the batter.
- If you prefer a sweeter frosting, adjust the powdered sugar quantity to taste.
- The frosting can be made a day ahead and refrigerated; bring to room temperature before frosting the pie.
