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Carrot Cake Cream Pie Recipe

Carrot Cake Cream Pie Recipe

Learn how to make the best homemade Carrot Cake Cream Pie with this easy baking recipe that combines two beloved desserts. A buttery graham cracker crust holds a moist, spiced carrot cake layer topped with tangy cream cheese filling – perfect for special occasions or weekend baking projects.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 pie (10 slices)
An overhead shot of a Carrot Cake Cream Pie showcasing its three distinct layers – the golden graham cracker crust, vibrant orange carrot cake filling, and cloud-like cream cheese topping dusted with cinnamon. Natural light streams across the scene, highlighting the pie's delicate sprinkling of chopped walnuts and tiny carrot curls decorating the surface. The pie sits on a weathered wooden cake stand with a single perfect slice removed, revealing the moist, spiced interior studded with carrot shreds. Surrounding the pie are scattered whole cinnamon sticks, fresh carrots with their green tops, and a small bowl of cream cheese – all components that hint at the pie's warm, autumnal flavors.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Carrot Cake Layer:</li><li class="ingredients-single-item">150g grated carrots (about 2 medium carrots)</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">For the Cream Cheese Layer:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">240ml heavy whipping cream, cold</li><li class="ingredients-single-item">Ground cinnamon for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Food processor (for crushing graham crackers)</li><li class="equipment-single-item">Box grater</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin with the crust by pulsing the graham crackers in a food processor until finely ground. Mix the crumbs with melted butter, sugar, and salt until it resembles wet sand. The butter acts as the binding agent that will hold your crust together when pressed into the pie dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly into a 23cm pie dish, creating an even layer across the bottom and up the sides. Use the bottom of a measuring cup to compress the crumbs – this compression is crucial for a crust that holds together when sliced. Bake for 8 minutes until lightly golden and fragrant, then cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the crust cools, prepare your carrot cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. These spices create the signature warming flavor profile of classic carrot cake – adjust to your preference, but maintain the balance.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate large bowl, whisk the eggs and brown sugar vigorously until light and slightly increased in volume, about 2 minutes. The air incorporated at this stage helps create a lighter texture in the final cake. Add the oil and vanilla, whisking until completely emulsified.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no flour streaks remain. Overmixing will develop gluten and result in a tough cake. Gently fold in the grated carrots and nuts (if using), ensuring even distribution throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the carrot cake batter into the cooled crust and smooth the top with a spatula. Bake for 20-22 minutes, or until the center is set and a toothpick inserted comes out with just a few moist crumbs attached. The cake will continue cooking slightly as it cools, so be careful not to overbake. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cream cheese layer, beat the softened cream cheese in a stand mixer until completely smooth with no lumps, about 2 minutes. Add the powdered sugar and vanilla, beating until incorporated. The cream cheese must be properly softened to avoid lumps in your final topping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a separate bowl, whip the cold heavy cream to stiff peaks. The temperature of the cream is crucial – cold cream whips faster and holds its structure better. Gently fold the whipped cream into the cream cheese mixture in three additions, maintaining as much air as possible for a light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the cream cheese mixture over the cooled carrot cake layer, creating decorative swirls with the back of a spoon or an offset spatula. Dust lightly with ground cinnamon if desired. The contrast between the spiced cake and tangy cream creates the signature flavor profile of this dessert.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the pie for at least 4 hours or preferably overnight before serving. This chilling time allows the flavors to meld and the layers to set properly for clean slicing. Store any leftovers covered in the refrigerator for up to 3 days, though the crust will gradually soften over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Carrot Cake Cream Pie?

This pie requires graham crackers, butter, sugar, carrots, flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), eggs, brown sugar, oil, vanilla extract, nuts (optional), cream cheese, powdered sugar, and heavy cream.

How to cook Carrot Cake Cream Pie at home?

Learn how to cook Carrot Cake Cream Pie by creating three distinct layers: first bake a graham cracker crust, then add a spiced carrot cake filling that bakes until just set, and finally top with a no-bake cream cheese layer. Chill thoroughly before serving for the perfect texture contrast between all layers.

Can I make this carrot dessert ahead of time?

Yes, this dessert is perfect for making ahead! The pie actually benefits from chilling overnight as it allows the flavours to meld and the layers to set properly. It can be made up to 2 days in advance and kept refrigerated until serving.

What's the secret to getting the perfect cream cheese topping?

The secret lies in temperature control: ensure your cream cheese is fully softened to avoid lumps, while keeping your heavy cream cold for optimal whipping. Fold the whipped cream into the cheese mixture gently to maintain air and achieve that light, fluffy texture.

How can I tell when the carrot cake layer is properly baked?

The carrot cake layer is done when the centre is set but still slightly moist. A toothpick inserted should come out with a few moist crumbs attached, not wet batter. Avoid overbaking as it continues to cook slightly during cooling.

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Begin with the crust by pulsing the graham crackers in a food processor until finely ground. Mix the crumbs with melted butter, sugar, and salt until it resembles wet sand. The butter acts as the binding agent that will hold your crust together when pressed into the pie dish." }, { "@type": "HowToStep", "name": "Form and Bake Crust", "text": "Press the crumb mixture firmly into a 23cm pie dish, creating an even layer across the bottom and up the sides. Use the bottom of a measuring cup to compress the crumbs – this compression is crucial for a crust that holds together when sliced. Bake for 8 minutes until lightly golden and fragrant, then cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "While the crust cools, prepare your carrot cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. These spices create the signature warming flavor profile of classic carrot cake – adjust to your preference, but maintain the balance." }, { "@type": "HowToStep", "name": "Mix Wet Ingredients", "text": "In a separate large bowl, whisk the eggs and brown sugar vigorously until light and slightly increased in volume, about 2 minutes. The air incorporated at this stage helps create a lighter texture in the final cake. Add the oil and vanilla, whisking until completely emulsified." }, { "@type": "HowToStep", "name": "Combine Batter", "text": "Fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no flour streaks remain. Overmixing will develop gluten and result in a tough cake. Gently fold in the grated carrots and nuts (if using), ensuring even distribution throughout the batter." }, { "@type": "HowToStep", "name": "Bake Carrot Cake Layer", "text": "Pour the carrot cake batter into the cooled crust and smooth the top with a spatula. Bake for 20-22 minutes, or until the center is set and a toothpick inserted comes out with just a few moist crumbs attached. The cake will continue cooking slightly as it cools, so be careful not to overbake. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Prepare Cream Cheese Mixture", "text": "For the cream cheese layer, beat the softened cream cheese in a stand mixer until completely smooth with no lumps, about 2 minutes. Add the powdered sugar and vanilla, beating until incorporated. The cream cheese must be properly softened to avoid lumps in your final topping." }, { "@type": "HowToStep", "name": "Whip Cream and Combine", "text": "In a separate bowl, whip the cold heavy cream to stiff peaks. The temperature of the cream is crucial – cold cream whips faster and holds its structure better. Gently fold the whipped cream into the cream cheese mixture in three additions, maintaining as much air as possible for a light, mousse-like texture." }, { "@type": "HowToStep", "name": "Add Topping", "text": "Spread the cream cheese mixture over the cooled carrot cake layer, creating decorative swirls with the back of a spoon or an offset spatula. Dust lightly with ground cinnamon if desired. The contrast between the spiced cake and tangy cream creates the signature flavor profile of this dessert." }, { "@type": "HowToStep", "name": "Chill and Serve", "text": "Refrigerate the pie for at least 4 hours or preferably overnight before serving. This chilling time allows the flavors to meld and the layers to set properly for clean slicing. Store any leftovers covered in the refrigerator for up to 3 days, though the crust will gradually soften over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-04-15", "reviewBody": "This carrot cake cream pie is absolutely divine! The combination of spiced carrot cake with that cream cheese layer is perfection. My whole family raved about it at our Easter gathering.", "name": "Perfect Fusion Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-12", "reviewBody": "The cream cheese layer truly is divine! It has the perfect balance of sweetness and tanginess. I appreciated the detailed instructions for ensuring no lumps in the topping. Will definitely make again!", "name": "Cream Cheese Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-04-20", "reviewBody": "My husband requested this for his birthday instead of traditional cake after trying it at a friend's house. The graham cracker crust adds such a wonderful texture contrast to the moist cake layer. Absolutely wonderful recipe!", "name": "New Birthday Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mohamed Ibrahim", "datePublished": "2024-04-18", "reviewBody": "I've made many carrot cakes over the years, but this pie version is truly special. The layered effect and the cooling time really allows the flavors to develop beautifully. My new go-to carrot dessert!", "name": "Better Than Traditional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Costa", "datePublished": "2024-04-22", "reviewBody": "Served this at a dinner party and my guests were completely wowed! One friend even asked if I had purchased it from a bakery. The spice balance is perfect and the layers look so impressive when sliced. Worth every minute of preparation.", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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