Carrot Cake Pie and Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 premade pie crust (or your favorite recipe)
  • ¼ cup unsalted butter, softened
  • 1 cup light brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1½ teaspoons cinnamon
  • ⅛ teaspoon ground ginger
  • 1 cup shredded carrots
  • ½ cup shredded coconut, unsweetened
  • ¼ cup white chocolate chips
  • 5 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • ½ teaspoon vanilla extract
  • 1 cup confectioners sugar
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a 9-inch pie plate with the pie crust and refrigerate until ready to use (or take out a frozen deep dish pie crust and refrigerate until ready to use).
  3. In the bowl of a stand mixer, cream the butter and brown sugar, beating until light and fluffy.
  4. Beat in the egg and vanilla.
  5. Add the dry ingredients and mix until just incorporated.
  6. Remove bowl from mixer and fold in the carrots and coconut with a silicone spatula.
  7. Spread mixture into the pie crust.
  8. Place the pie plate on a cookie sheet and bake in the center of the oven for 35 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
  9. Cool completely on a wire rack before frosting.
  1. In a large microwavable bowl, melt the white chocolate chips in the microwave, heating at 50% power for 30 second intervals, stirring in between.
  2. Add the cream cheese and butter and beat until smooth.
  3. Add the vanilla extract and confectioners sugar, beating until smooth again. If the consistency isn't right for you, you can add more confectioners sugar.
  4. Smear the frosting over the entire surface of the pie, then pipe a decorative edge with a pastry bag fitted with a decorative tip.
  5. Refrigerate leftovers for up to 2 days.
Recipe by Poet in the Pantry at