Directions: |
Directions:Preheat oven to 350°F.
Line a 9” pie plate with the crust, crimping the edges. Refrigerate until ready to fill.
Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl.
Cream together butter and sugar with a mixer. Stir in egg and vanilla until just combined.
Stir dry ingredients into wet until just combined. Fold in carrots.
Pour into prepared pie crust. Bake 25-30 minutes until the top is set and a toothpick comes out with only crumbs clinging to it. (If your crust starts to get too dark, cover it with strips of aluminum foil.) Let cool before frosting.
To make the frosting:
In a large bowl, beat cream cheese and 1 tablespoon butter with a mixer until creamy.
Stir in vanilla.
Add powdered sugar and beat slowly until combined. In a separate bowl or stand mixer, beat heavy whipping cream until stiff peaks form (make whipped cream).
Fold gently into the cream cheese frosting mixture. Use a 1M tip to pipe the frosting around the pie, or just spread it all over the top.
Store in the refrigerator for up to 3 days. |
Personal
Notes: |
Personal
Notes: Not all carrots are created equal. I just used regular grocery store carrots and I patted them dry before adding them to the batter.
Some people have mentioned their batter is thick. It is, but you can spread it easily with a spatula. It’s not a cake batter, it’s a blondie batter. Just have faith.
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This recipe for Carrot Cake Pie is from