Carrot Cake Pie

This Carrot Cake Pie is a fun but easy fusion of pie and cake in one delicious bite of dessert delight. A simple pie crust houses a moist carrot cake filling and is topped with a smooth and velvety cream cheese frosting.

It may sound a bit wonky, but trust us, this dessert goes way beyond your average pie or cake. Together, as a joint force, Carrot Cake Pie takes the flavors of a classic cream cheese-frosted carrot cake and houses it in a buttery and flaky pie crust.

Here, a store-bought pie crust is a hundred percent A-okay, as it’s reliable and cuts down on the prep time. When you plan on making the pie, make sure to defrost the crust completely beforehand.

After the pie crust is nice and settled into the pie pan, go ahead and tackle the filling. This recipe is a reduced-sized version of a moist carrot cake. Cinnamon, ginger, and nutmeg add warm aromas to the cake while the oil and eggs add moisture and structure to make an easy-to-slice and serve dessert.

Pour the batter into the prepared pie crust and bake until the center is cooked and a toothpick inserted comes out with a few moist, but not wet crumbs. The filling will continue to bake out of the oven, so don’t worry.

Once the pie cools, apply the cream cheese frosting on top.

With a few garnishes of cute carrot decorations, and this Carrot Cake Pie is ready for business!

The flakiness of the pie crust is a nice contrast against the moist cake and creamy frosting.

This pie’s cake filling is so flavorful, that it doesn’t need the classic carrot cake mix-ins like walnuts, raisins, or pineapple, it can hold up on its own.

The cream cheese frosting is smooth and really gives the pie that carrot cake feeling. However you slice it, this pie is one show-stopper of a dessert.