Showstopper Carrot Pie with Pecan Brown Sugar Crust | Cupcake Project

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Showstopper Carrot Pie with Pecan Brown Sugar Crust

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Carrot Pie

If you’ve never had carrot pie before, you’re not alone.  I hadn’t either.  I was curious if I could bake a carrot pie in the same way as a sweet potato pie.  If so, I knew that I wanted to integrate one of carrot cake’s best elements, the cream cheese frosting, into the carrot pie recipe.  I could and I did!

Roasted, pureed, and sweetened carrots meet a light cheesecake layer and a pecan brown sugar crust in this showstopper springtime carrot pie.  The texture is similar to sweet potato pie or pumpkin pie, but the flavors are destined for springtime celebrations.

Food Processor

I developed this springtime carrot pie recipe for Hamilton Beach. I used the Hamilton Beach Stack & Snap™ 10 Cup Food Processor to puree the roasted carrots (it’s so fun to drop them down the chute and watch them whiz around the bowl).  I also used the food processor to chop the pecans – it’s a major time saver.

Speaking of the food processor, I’m giving one away this week on my Instagram feed.  I know that not all of you use Instagram and I don’t want you to feel left out of the fun, but I wanted to do something special for all of my new friends there.  Come join us and you might get hooked. :)

The Carrot Pie Recipe

Head to Hamilton Beach’s blog to learn more about the carrot pie and to grab my carrot pie recipe!

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