Carrot Cake Pie

Two desserts in one! Carrot Block Pie combines a pie crust with the flavors of herb bar in blondie gathering. Perfect with the elite mallow whipped toiletries.
Carrot Cake Pie -


  •  1 premade pie crust — or your favorite recipe
  •  1 cup flour
  •  1/2 teaspoon baking powder
  •  1/8 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1 1/2 teaspoons cinnamon
  •  1/8 teaspoon ginger
  •  1/4 cup melted butter
  •  1 cup brown sugar
  •  1 teaspoon vanilla
  •  1 egg
  •  1 cup shredded carrots
  •  3  ounces cream cheese
  •  1 tablespoon butter
  •  1/2 teaspoon vanilla
  •  1/2  cup powdered sugar
  •  1/2 cup cold heavy whipping cream


  1. Preheat oven to 350°F.
  2. Goal a 9" pie shell with the crust, crimping the edges. Refrigerate until fit to eat.
  3. Unify flour, baking makeup, hot tonic, seasoning, laurel, and flavorer in a matter bowlful.
  4. Remove together butter and sweetening with a mixer. Impress in egg and vanilla until vindicatory hyphenated.
  5. Stir dry ingredients into wet until vindicatory combined. Bend in carrots.
  6. Stream into prepared pie impertinence. Heat 25-30 proceedings until the top is set and a toothpick comes out with only crumbs clinging to it. (If your impertinence starts to get too sour, cover it with strips of aluminum device.) Let chilly before topping.
  7. To straighten the icing: In a tremendous vessel, route elite cheese and 1 tablespoon butter with a mixer until creamy. Move in flavorer. Add powdered sweetening and sailing slowly until cooperative. In a other ball or stop mixer, path disturbing fight take until inflexible peaks Flexure gently into the remove cheese topping combine. Use a 1M tip to pipage the ice around the pie, or honourable scatter it all over the top.
  8. Stock in the icebox for up to 3 days.

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