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
- 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.
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: 200.5% | Vitamin C: 4.4% | Calcium: 6.9% | Iron: 8.3%