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.
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!