Vic's Tricks To...Carrot Cake Pie

This might be the most delicious dessert I’ve ever dreamt up…this carrot cake pie is gonna blow your mind!!!

I am honestly still astounded I pulled this off. The ultimate combo of cake and pie.

The OG recipe can be found at Vic’s Tricks To…Carrot Cake w/ Cream Cheese Frosting.

You truly have to taste it to believe it, but with brown butter & the most luscious cream cheese frosting, you really can’t go wrong.

Plus it looks like an actual carrot when you slice it. HOW ADORABLE?!

If working with frozen pie crust, thaw in the fridge before baking.

Preheat oven to 350°.

To make brown butter, you quite literally…brown, butter.

Take 1/2 cup of unsalted butter and melt it in a pot over medium high heat. It will begin to bubble after 2-3 mins. Give it a stir every few seconds.

Vic Trick: This is right about the stage where you’d remove the foam and have perfectly drawn butter. Hello, perfect shellfish pairing. But that’s for another post…

After 5 minutes or so, it will begin to turn brown. Once you see it begin to brown, remove it from the heat, but continue to stir. And now you have perfectly browned butter! Set aside.

In a medium bowl, combine 1 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and a generous pinch of salt and stir to combine. Set aside.

In a large bowl combine the brown butter with 1 cup of brown sugar. Stir the sugar until it becomes fully moistened with the butter.

Add an egg and 2 tsp of vanilla and stir. Then add in 1 & 1/2 cups of freshly shredded carrots.

Vic Trick: You really need freshly shredded because the pre-shredded carrots are dried out and won’t provide the moisture we need. If you don’t have a food processor to shred the carrots, use the peeler to shave them and give them a rough chop with a knife before adding.

Add half the flour mixture into the wet batter and stir to incorporate before adding the second half. Pour the batter into the pie crust.

Cook in the oven for 25-30 mins or until a toothpick stuck into the center comes out clean.

Meanwhile, make the cream cheese frosting.

Beat together 8 oz softened cream cheese and 1/4 cup of butter until fully combined and smooth.

Beat in 2 and 1/4 cups of powdered sugar, 2 tsp of milk, and 1 tsp of vanilla until it forms a silky smooth frosting.

Take 2/3 of the frosting and color it with orange food coloring. Color the other 1/3 with green. Move them into piping bags.

Vic Trick: Pulling from Vic’s Tricks To…Buttercream Frosted Sprinkle Cookies, the best way to get frosting into a piping bag? Prop it up in a pint glass and scoop it right in!

Pipe the green frosting around the edge of the pie in a circle, then fill the center with the orange, moving in a swirl motion from the inside out.

Place the pie into the fridge to cool for at least and hour or two. When ready to serve, cut into THE CUTEST LITTLE CARROT SLICES EVER!

And that’s it! The most yummy rich caramel carrot CAKE PIE!!!!

Please please let me know what you think! I hope you like it!

Happy Eating!