This recipe for an Easter Carrot Pie offers a unique and satisfying flavor profile. The combination of sweet carrots and raisins, crunchy walnuts and a tender crust creates a delicious flavor profile - making this pie ideal for your Easter dessert table.
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Why use carrots in a pie
Carrots add moisture to the pie, resulting in a soft and moist texture that contrasts nicely with the walnuts and crust. Additionally, carrots are rich in beta-carotene, fiber, vitamins, and minerals making this pie a bit healthier than other pie recipes!
Ingredients
- Pie crust in a 10" round pie or tart pan: a sweet pie dough works well with this carrot pie (check out my recipe here). Partially bake the crust before adding the pie filling (see instructions here if you want more information on how to partially bake the crust).
- Shredded carrots: peel fresh carrots and shred finely in a food processor or use a cheese grater. You may also use purchased shredded carrots.
- Melted butter: use unsalted butter
- Eggs: remove eggs from the fridge and let rest at room temperature for approximately one hour. Room temperature eggs will more readily mix together in the pie filling.
- Brown sugar: use light brown sugar for the carrot pie (dark brown sugar may also be used)
- Corn syrup: use light or dark corn syrup
- All-purpose flour: sift the flour to remove lumps
- Ground cinnamon: to add a little spice to the pie
- Baking soda
- Walnuts (optional): use toasted and coarsely chopped walnuts
- Raisins (optional)
See recipe card for quantities.
Instructions
This Carrot Pie easily mixes together with a hand whisk and a spatula.
Add melted butter, brown sugar and corn syrup to a large bowl. Whisk until well combined.
Add eggs to the mixing bowl and whisk until well combined.
Add flour/cinnamon/baking soda to the bowl and whisk until well combined.
Add carrots, walnuts and raisins to the bowl and stir until well combined (note: walnuts and raisins are optional).
Pour filling into the pie pan and smooth the top with an offset spatula. Place pie pan on a baking sheet or pie drip catcher.
Bake for 30 - 35 minutes. Check the pie after 25 minutes. If the top is turning too brown, place a sheet of aluminum foil with holes cut out over the top of the pie to prevent from burning. The pie is finished when the internal temperature reaches 180℉ (place an instant read thermometer into the center of the pie to check the temperature). Cool before serving.
Pie decorations
Use your imagination when decorating the top of the pie. Consider the following:
- Drizzle with caramel sauce.
- Bake some bunny-shaped sugar cookies and place on top of the pie.
- Add a cinnamon-spiced cream cheese icing to the top of the pie after it has cooled.
Storage
Place the pie in an airtight container or wrap in foil after it has cooled completely. Store in the refrigerator for up to 3 days. This pie does not freeze well as the crust may become soggy when defrosting.
FAQ
Yes. Simply replace the all-purpose flour with a gluten-free baking flour and use a gluten-free pie crust.
More pie recipes
Looking for other pie recipes? Try these:
📋 Recipe
Carrot Pie
Equipment
- 1 Whisk
- 1 Pie Drip Catcher or baking sheet
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 10" Partially baked pie shell A purchased pie crust may be used
- ¼ Cup Unsalted butter, melted
- ⅓ Cup Corn syrup use light or dark corn syrup
- 1 Cup Light brown sugar
- 2 Large Eggs Room temperature
- ⅔ Cup All purpose flour
- 1 teaspoon Ground cinnamon
- ½ teaspoon Baking soda
- 1 ¾ Cups Carrots, finely shredded
- ½ Cup Walnuts, lightly toasted and chopped
- ½ Cup Raisins
Instructions
- Preheat oven to 350℉
- Combine flour, cinnamon and baking soda in a medium-sized bowl.
- In a separate bowl, add the melted butter, brown sugar and corn syrup. Whisk until well combined.
- Add eggs to the mixing bowl and whisk until well combined.
- Add the flour/cinnamon/baking soda to the bowl and whisk until well combined.
- Add the carrots, walnuts and raisins to the bowl and stir until well combined (note: walnuts and raisins are optional).
- Pour the filling into the pie pan and smooth top with an offset spatula. Place pie on a baking sheet or pie drip catcher.
- Bake for 30 - 35 minutes. Check the pie after 25 minutes. If the top is turning too brown, place a sheet of aluminum foil with holes cut out over the top of the pie to prevent from burning. The pie is finished when the internal temperature reaches 180℉ (place an instant read thermometer into the center of the pie to check the temperature).
- Place on a cooling rack and allow to cool completely (approximately 1 hour)
Notes
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Katie says
This is an excellent recipe! Delicious. I didn't have corn syrup so used honey instead and I also used pecans, but it was so good! Everyone loved it.
Donalyn says
This is an amazing recipe. Something I would never have thought of making, but I'm so glad I saw it. Just incredibly delicious - I will be making it again for sure!
DK says
This carrot pie is super moist and delicious! One of the best desserts we've had in a while!
Beth says
I love the combinations of flavor and textures in this pie. I've had carrot cake hundreds of times, but this was the first time I ever had carrot pie. It won't be the last!