If you love carrot cake but crave something a bit more unique, Carrot Cake Pie is about to steal your heart (and taste buds). This whimsical dessert brings together the cozy spices, tender carrot flavor, and creamy tang of classic carrot cake, all nestled inside a flaky pie crust. Each slice is a beautiful swirl of color and crunch, topped with a dreamy cream cheese drizzle for extra indulgence. It’s the kind of pie that feels special enough for holidays but is easy enough to whip up whenever you need a sweet escape. Trust me, this is the ultimate treat you’ll want to share—or keep all to yourself!
Ingredients You’ll Need
This Carrot Cake Pie is crafted from simple ingredients that work together like magic, creating bold flavor and a variety of textures. Every ingredient plays a starring role—so don’t skip or skimp!
- Unbaked 9-inch pie crust: The buttery, crisp foundation that holds all the moist, spiced goodness together.
- Finely grated carrots: These add incredible moisture, gentle sweetness, and that beautiful orange hue.
- Large eggs: Key for setting the pie and giving it structure without making it heavy.
- Granulated sugar: Balances the sweetness and gives the pie its classic cake-like flavor.
- Light brown sugar (packed): Adds a caramel note and extra moistness.
- Vegetable oil: Keeps the filling tender and prevents dryness.
- Crushed pineapple (drained): Offers a pop of tropical flavor and enhances the pie’s soft texture.
- Chopped walnuts or pecans: For crunch and a nutty finish that pairs perfectly with the spices.
- All-purpose flour: Binds the filling without making it dense.
- Baking powder: Gives the pie a gentle lift.
- Ground cinnamon: Infuses warm, comforting spice throughout the pie.
- Ground nutmeg: Enhances the aromatic notes and brings depth.
- Salt: Balances the sweetness and lifts all the flavors.
- Vanilla extract: Rounds out the flavor with mellow undertones.
- Cream cheese (softened): The star of the topping, lending creaminess and tang.
- Powdered sugar: Sweetens the creamy topping without any grit.
- More vanilla extract: Just a hint to tie the topping flavors together.
- Milk or cream: Adjusts the topping’s texture for that perfect drizzle or spread.
How to Make Carrot Cake Pie
Step 1: Mix the Wet Ingredients
Preheat your oven to 350°F to get things off toasty and ready. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture looks smooth and creamy. Pour in the vegetable oil, vanilla extract, and juicy crushed pineapple, stirring well to blend these flavors. This will set the foundation for our irresistibly moist Carrot Cake Pie filling.
Step 2: Add Carrots and Nuts
Fold in the finely grated carrots and the chopped walnuts or pecans. This is where the goodness really kicks in—the carrots bring moisture and color, while the nuts add delightful crunch to every bite. Don’t be afraid to mix gently but thoroughly so every forkful is loaded with both!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt. This little blend ensures your Carrot Cake Pie has just the right tender crumb and warm, spicy aroma. Once mixed, sprinkle the dry mixture into your wet bowl and stir until no flour streaks remain. Remember, a gentle hand is key!
Step 4: Assemble and Bake
Spoon the carrot cake filling into your unbaked pie crust, smoothing out the top with a spatula. Slide the pie into your preheated oven and bake for 45–50 minutes, until the center is set and a toothpick inserted in the middle comes out clean. If the crust edges get too brown before the filling is done, simply shield them with foil so everything bakes evenly. Let the pie cool completely before moving on to the best part—the creamy topping.
Step 5: Make the Cream Cheese Topping
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and creamy. Add milk or cream one tablespoon at a time, mixing until you reach a pourable but thick consistency. Once the Carrot Cake Pie is cool, drizzle or swoop this dreamy topping all over—don’t hold back!
How to Serve Carrot Cake Pie
Garnishes
The finishing touches can turn a simple slice of Carrot Cake Pie into a showstopper! Sprinkle a dusting of cinnamon or a handful of toasted nuts over the cream cheese topping. For an extra touch, add a few curls of fresh carrot or even a light scatter of coconut. These little details make every plate look irresistible.
Side Dishes
Pair your Carrot Cake Pie with a mug of coffee or chai for a comforting bite, or add a dollop of softly whipped cream for something super-luxurious. If you’re serving this at a special gathering, offer fresh berries or a fruit salad alongside—the tartness pairs beautifully with the pie’s sweet, spiced filling.
Creative Ways to Present
Want to up your presentation game? Try cutting Carrot Cake Pie into petite squares or triangles for a fun twist at brunch buffets or dessert trays. You can also layer sliced pie in parfait glasses with extra cream cheese topping and chopped nuts for a playful, deconstructed look. Presentation is half the fun, after all!
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Cake Pie keeps beautifully. Simply cover the pie tightly with plastic wrap or foil and stash it in the refrigerator. It stays moist and delicious for up to five days. The flavors even meld and improve as it rests, making this a stellar make-ahead treat.
Freezing
For longer storage, you can freeze Carrot Cake Pie! Just wrap slices or the entire pie in a double layer of plastic wrap and foil to prevent freezer burn. Thaw in the fridge overnight before serving. Be sure to add the cream cheese topping only after thawing for the best texture and appearance.
Reheating
To bring back that fresh-baked warmth, pop a slice of Carrot Cake Pie (without topping) into the microwave for 10–15 seconds, or until just warmed through. For a whole pie, cover with foil and heat in a 300°F oven for around 10 minutes. Add the cream cheese topping after reheating for ultimate creaminess.
FAQs
Can I use a store-bought pie crust?
Absolutely! Store-bought crusts save time and deliver consistently flaky results. Just make sure you’re using an unbaked crust so the filling bakes up perfectly along with it.
Can I make Carrot Cake Pie gluten-free?
Yes, you can substitute an all-purpose gluten-free flour blend for the regular flour and choose a gluten-free pie crust. The pie will still be moist, spiced, and absolutely delicious for everyone to enjoy.
What if I don’t have pineapple?
No pineapple? No problem! You can substitute applesauce for a similar texture and gentle sweetness, or leave it out for a more traditional carrot-cake flavor. Both options still taste great in Carrot Cake Pie.
Can I add raisins or coconut?
Definitely! Mixing in a handful of raisins or some shredded coconut gives Carrot Cake Pie extra texture and flavor. Customize it to your heart’s content—this pie loves a little personality.
Should I serve Carrot Cake Pie chilled or at room temperature?
Both ways are wonderful! Chilling the pie lets all the flavors meld and the topping set, while room temperature serving gives you a softer, more cake-like texture. Try both and see which you love best.
Final Thoughts
There’s something so joyful about transforming a longtime favorite into something new and unforgettable, and Carrot Cake Pie truly shines as a fresh, delectable twist. The flavors are nostalgic, but the texture and presentation are full of surprises. I can’t wait for you to try it—grab your grater and pie plate, and treat yourself to a dessert that will have everyone asking for seconds!
Print
Carrot Cake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of carrot cake and pie with this scrumptious Carrot Cake Pie recipe. A luscious pie filling loaded with carrots, pineapple, and nuts, topped with a creamy layer of sweetened cream cheese, all nestled in a flaky pie crust. Perfect for any occasion!
Ingredients
Pie Filling:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup finely grated carrots
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cream Cheese Topping:
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk or cream (as needed)
Instructions
- Preheat oven to 350°F.
- Bake for 45–50 minutes or until the center is set and a toothpick inserted in the middle comes out clean. If the edges of the crust brown too quickly, cover them with foil. Allow pie to cool completely.
- For the cream cheese topping, beat softened cream cheese, powdered sugar, and vanilla until smooth. Add milk or cream 1 tablespoon at a time until the topping is pourable but thick. Drizzle or spread over the cooled pie before serving.
In a large bowl, whisk together eggs, granulated sugar, and brown sugar until smooth. Add oil, vanilla, and crushed pineapple and stir to combine. Mix in grated carrots and chopped nuts. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to the wet mixture and stir until fully incorporated. Pour the filling into the unbaked pie crust and smooth the top.
Notes
- This pie is best served chilled or at room temperature.
- You can make it a day ahead and store it covered in the fridge.
- Add shredded coconut or raisins for extra texture if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
