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.
