Carrot Pie
Print Recipe
5 from 1 vote

Carrot Pie

Course: Dessert
Cuisine: American
Keyword: carrot pie, carrots
Servings: 10
Calories: 468kcal


Roasted Carrot Ingredients

  • 9 medium-sized carrots well washed and tops trimmed off
  • 2 tablespoons canola oil

Pecan Crust Ingredients

  • 1 cup all-purpose flour
  • ½ cup chopped pecans
  • ¼ cup brown sugar
  • ½ cup unsalted butter melted
  • ¾ teaspoon ground ginger
  • ½ teaspoon lemon zest

Cheesecake Ingredients

  • 8 ounces cream cheese room temperature
  • 1/3 cup sugar
  • 1 large egg
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Carrot Filling Ingredients

  • Roasted carrots above
  • ¾ cup sugar
  • 3 ½ tablespoons unsalted butter melted
  • 5 large eggs
  • 1 teaspoon lemon zest
  • ¾ teaspoon ginger


Roasted Carrot Instructions

  • Preheat oven to 350°F.
  • Line carrots in a single layer in a baking dish.
  • Drizzle with oil and toss to evenly coat.
  • Bake for 90 minutes or until carrots are soft.

Pecan Crust Instructions

  • Leave oven on at 350°F.
  • Grease a 9” pie pan.
  • Mix all crust ingredients in a medium-sized mixing bowl.
  • Press crust into and up the sides of the pie pan.
  • Poke a few holes in the crust with a fork.
  • Bake for 8 minutes.

Cheesecake Ingredients

  • Mix cream cheese and sugar together until light and fluffy.
  • Mix in egg, salt and vanilla.
  • Pour into pre-baked crust and spread with a spatula or a knife until even.

Carrot Filling Instructions

  • Reduce oven temperature to 325°F.
  • Puree the roasted carrots in the food processor until the pieces are very finely chopped.
  • Remove the roasted carrots from the food processor and measure 2 cups + 3 tablespoons of carrots. Return the measured quantity to the food processor. Save any excess to throw on a salad.
  • Add the remaining ingredients to the bowl of the food processor and puree.
  • Pour carrot filling over cheesecake filling.
  • Bake for 70 minutes or until the edge of the carrot filling is set but the center of the pie is still a bit jiggly.
  • Turn the oven off and leave the pie in the oven to cool for one hour.
  • Refrigerate until ready to slice and eat.


Calories: 468kcal | Carbohydrates: 43g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 158mg | Sodium: 268mg | Potassium: 286mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10025IU | Vitamin C: 3.6mg | Calcium: 69mg | Iron: 1.5mg