Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, carrot cake pie. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Carrot Cake Pie is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Carrot Cake Pie is something which I have loved my whole life. They’re fine and they look wonderful.
• How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.
To begin with this particular recipe, we have to prepare a few ingredients. You can have carrot cake pie using 21 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake Pie:
- Take Pie
- Get 1 (9 inch) pie crust
- Prepare Dry ingredients
- Get 1 cup flour
- Make ready 1/8 tsp. Baking soda
- Take 1/2 tsp. Baking powder
- Prepare 1/4 tsp. Salt
- Get 1 tsp. Cinnamon
- Take 1/8 tsp. Ginger (powder)
- Make ready Wet ingredients
- Get 1/4 cup melted butter
- Make ready 1 cup sugar (brown if you have it)
- Take 1 tsp. Vanilla
- Prepare 1 egg
- Take 1 cup shredded carrots (about 2 medium)
- Take Topping
- Prepare 4 ounces cream cheese
- Take 1 Tbl. Butter
- Get 1/2 tsp. Vanilla
- Make ready 1/2 cup powdered sugar
- Get 1/2 cup cold heavy whipping cream
It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. This Pineapple Carrot Cake is perfect for Easter or carrot cake lovers! Today's recipe comes from two questions I receive on my homemade carrot cake recipe quite often. View top rated Carrot cake whoopie pies recipes with ratings and reviews.
Steps to make Carrot Cake Pie:
- Preheat oven to 350F
- Make your pie crust 😉 Typically a regular pie crust is used, but the rebel I am made me go with graham this time. I think this was a great choice.
- Combine all the pie dry ingredients in a bowl (small to medium is fine)
- Mix the dry thoughly
- In a larger bowl, cream the butter with the sugar
- Add an egg and mix it in, don't over mix.
- Add your dry, to your wet, and mix thoroughly.
- Shred your carrots, this is the size I used, 2
- I just used my food processor to shred them, gave me just a hair over 1 cup.
- Fold the carrots into the filling
- Carefully place the filling in the crust, it's thick, even out without damaging your crust. Place in oven for 25-30 minutes, until a toothpick comes out with but a few crumbs.
- Let cool, then refrigerate. It's best to do the topping with it really cold.
- In a bowl, mix cream cheese and butter together
- Add vanilla and sugar, mix
- Add heavy cream
- Mix until stiff
- Now you can get fancy and use a pastry bag, and make rows, or, just spread out on top
- This is a little on the sweet side, so smaller pieces are suggested.
This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. These moist and tender gluten free carrot cake whoopie pies with cream cheese filling are a fun Easter alternative to cupcakes or cake. What is it about carrot cake? With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time.
So that’s going to wrap this up for this exceptional food carrot cake pie recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
