Carrot Pie
Carrot pie is a delightful dessert that combines the natural sweetness of carrots with warm spices, creating a creamy filling in a golden crust.
Equipment
- Mixing Bowl
- Grater
- Pie Pan
- Oven
Ingredients
Ingredients
- 2 cups finely grated carrots (about 4-5 medium-sized carrots)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and finely grate the carrots. You should have about two cups of grated carrots. Set them aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until smooth.
- Add the eggs, one at a time, whisking well after each addition.
- Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix well.
- Fold in the grated carrots until evenly coated.
- Gradually add the all-purpose flour, folding gently until just combined.
- Prepare your pie crust in a 9-inch pie pan.
- Pour the carrot filling into the prepared pie crust and smooth the top.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool on a wire rack for at least 30 minutes before slicing.
- Slice and serve warm or chilled.
Notes
Consider adding nuts, dried fruits, or spices for variations. Serve with whipped cream or ice cream for an enhanced experience.