Easiest Way to Make Appetizing Carrot Cake Pie

Carrot Cake Pie. Add powdered sugar and beat slowly until combined. Pulse the flour, sugar and almonds in a food processor until combined. Add the carrots; pulse until finely chopped.

First instead of a crust I just pour the filling into small ramekins and everyone gets their own special serving. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! You can cook Carrot Cake Pie using 21 ingredients and 18 steps. Here is how you cook that.

Ingredients of Carrot Cake Pie

1. It's of Pie.
2. It's 1 (9 inch) of pie crust.
3. It's of Dry ingredients.
4. Prepare 1 cup of flour.
5. Prepare 1/8 tsp. of Baking soda.
6. Prepare 1/2 tsp. of Baking powder.
7. It's 1/4 tsp. of Salt.
8. You need 1 tsp. of Cinnamon.
9. Prepare 1/8 tsp. of Ginger (powder).
10. Prepare of Wet ingredients.
11. Prepare 1/4 cup of melted butter.
12. Prepare 1 cup of sugar (brown if you have it).
13. You need 1 tsp. of Vanilla.
14. It's 1 of egg.
15. You need 1 cup of shredded carrots (about 2 medium).
16. You need of Topping.
17. Prepare 4 ounces of cream cheese.
18. You need 1 of Tbl. Butter.
19. You need 1/2 tsp. of Vanilla.
20. It's 1/2 cup of powdered sugar.
21. It's 1/2 cup of cold heavy whipping cream.

Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated.

Carrot Cake Pie instructions

1. Preheat oven to 350F.
2. Make your pie crust 😉 Typically a regular pie crust is used, but the rebel I am made me go with graham this time. I think this was a great choice..
3. Combine all the pie dry ingredients in a bowl (small to medium is fine).
4. Mix the dry thoughly.
5. In a larger bowl, cream the butter with the sugar.
6. Add an egg and mix it in, don't over mix..
7. Add your dry, to your wet, and mix thoroughly..
8. Shred your carrots, this is the size I used, 2.
9. I just used my food processor to shred them, gave me just a hair over 1 cup..
10. Fold the carrots into the filling.
11. Carefully place the filling in the crust, it's thick, even out without damaging your crust. Place in oven for 25-30 minutes, until a toothpick comes out with but a few crumbs..
12. Let cool, then refrigerate. It's best to do the topping with it really cold..
13. In a bowl, mix cream cheese and butter together.
14. Add vanilla and sugar, mix.
15. Add heavy cream.
16. Mix until stiff.
17. Now you can get fancy and use a pastry bag, and make rows, or, just spread out on top.
18. This is a little on the sweet side, so smaller pieces are suggested..

Carrot cake is one of my favorite desserts but it's something I only have around Easter. I suppose it's because that's the food I associate Easter with…. carrot cake! This recipe combines classic carrot cake flavors, carrots, pecans, and warm spices with a whoopie pie and cheesecake. Mini carrot cake whoopie pies and bite-sized wonders. Sandwiched together with cream cheese frosting, this mini dessert is perfect for Easter.