Carrot Cake Pie

I could not make up my mind if I wanted to make cake or pie so I decided to make both in one!  See, you can have your cake and eat it!

I made this with a pretzel crust because I wanted that crunch with the sweet and salty combo.  Do not pre-bake the crust, I tried that and it just got a little overdone.  It will bake with the pie, do not worry.

Get Cookin'

Pretzel Crust

  • ¾ cup of butter melted
  • 3 tablespoons of brown sugar
  • 3 cups of pretzel rods, crush do not food process, you want crunchy little bits vs powder

Mix all ingredients together and place the mixture into a pie plate. 

Carrot Cake Pie Filling

  • 1 cup of flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 ½ teaspoons of cinnamon
  • ¼ cup of melted butter
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla
  • 1 egg
  • 2 cups of shredded carrots

Pre-heat oven to 350.

Combine flour, baking powder, baking soda, salt cinnamon in a bowl.

Cream together butter and sugar, I love to use my Kitchen Aid Mixer for this, it takes all the work out but gives great results.

Stir in the egg and vanilla and mix until combined

Stir in dry ingredients and mix.

Fold in the carrots.

If your batter looks too thick, thin it with cream/milk of your choice.

Pour batter into pretzel crust and bake for 40 minutes.  If the pie is still jiggly keep it in there for an extra 5-10 minutes, until a toothpick comes out clean.


  • Package of cream cheese at room temperature
  • 2 tablespoons of butter
  • ½ teaspoon of vanilla
  • 1 cup of powdered sugar

Beat cream cheese and butter until creamy.  Stir in vanilla.  Add powdered sugar and mix slowly until combined. 

Fill a piping bag with a 1M tip and pipe frosting onto your pie in a design of your choosing.

Will store in the refrigerator for at least 3 days…. if it lasts that long!