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
Scale
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
