Carrot Cake Pie. Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy! Grate the carrots on the small holes of a box grater. If you like pumpkin pie you're going to love this carrot pie. Carrot Cake Pie

You can cook Carrot Cake Pie using 21 ingredients and 18 steps. Here is how you cook it.

Ingredients of Carrot Cake Pie
  1. You need of Pie.
  2. Prepare 1 (9 inch) of pie crust.
  3. It’s of Dry ingredients.
  4. You need 1 cup of flour.
  5. Prepare 1/8 tsp. of Baking soda.
  6. You need 1/2 tsp. of Baking powder.
  7. You need 1/4 tsp. of Salt.
  8. You need 1 tsp. of Cinnamon.
  9. It’s 1/8 tsp. of Ginger (powder).
  10. You need of Wet ingredients.
  11. You need 1/4 cup of melted butter.
  12. You need 1 cup of sugar (brown if you have it).
  13. You need 1 tsp. of Vanilla.
  14. Prepare 1 of egg.
  15. It’s 1 cup of shredded carrots (about 2 medium).
  16. You need of Topping.
  17. It’s 4 ounces of cream cheese.
  18. It’s 1 of Tbl. Butter.
  19. You need 1/2 tsp. of Vanilla.
  20. You need 1/2 cup of powdered sugar.
  21. You need 1/2 cup of cold heavy whipping cream.

And these wonderfully moist and creamy Whoopie Pies Put the chopped pecans into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a. This cake is surprisingly simple to make and. These moist and tender gluten free carrot cake whoopie pies with cream cheese filling are a fun Easter alternative to cupcakes or cake.

Carrot Cake Pie instructions

  1. Preheat oven to 350F.

  2. 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..

  3. Combine all the pie dry ingredients in a bowl (small to medium is fine).

  4. Mix the dry thoughly.

  5. In a larger bowl, cream the butter with the sugar.

  6. Add an egg and mix it in, don't over mix..

  7. Add your dry, to your wet, and mix thoroughly..

  8. Shred your carrots, this is the size I used, 2.

  9. I just used my food processor to shred them, gave me just a hair over 1 cup..

  10. Fold the carrots into the filling.

  11. 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..

  12. Let cool, then refrigerate. It's best to do the topping with it really cold..

  13. In a bowl, mix cream cheese and butter together.

  14. Add vanilla and sugar, mix.

  15. Add heavy cream.

  16. Mix until stiff.

  17. Now you can get fancy and use a pastry bag, and make rows, or, just spread out on top.

  18. This is a little on the sweet side, so smaller pieces are suggested..

What is it about carrot cake? 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. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges.