Art of Natural Living

Carrot Pie -Formerly Known as Sweet Potato Pie

By Inger Jan 28, 2016 Carrots, CSA Recipes, Desserts & Snacks 12 Comments
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The past week I have been engaged in an experiment.  I have been baking carrot pie… sweet, creamy and delicious.  Really! 

Carrot Pie

Carrot Pie

As we speak, there are… sooooo many carrots in our basement refrigerator!  Yes, the CSAs had a VERY good year!  Which means that, while I love traditional carrot dishes, I really need to get creative. This year I am committed NOT to use the dreaded leftover carrots = compost solution.  

Carrot Pie, Served

Carrot Pie, Served

Wisconsin is great for growing carrots and poor for sweet potatoes, so the few sweet potatoes that find their way to a CSA box are cherished and disappear fast. So I have never, ever, baked a sweet potato pie.  

But beause carrots have with an inherent sweetness like sweet poatoes, I decided to start with a recipe for Sweet Potato Pie–one that Danny Glover shared with Martha Stewart. I roasted my carrots in the oven first (while baking bread) to maximize their sweetness. But it did strike me that if you had, say, LOTS of leftover dinner carrots, those could work too. 

Crust for Carrot Pie

Crust for Carrot Pie

Blended carrot pie filling in blender

Blended carrot pie filling in blender

Fill carrot pie crust

Fill carrot pie crust

The first time I used a standard (not deep dish) frozen pie crust.  There was a little filling left which I baked alongside in a ramekin and topped with granola when I ate it later.  The second time I used my own pie crust and could have had a smidge more filling—but the gap looked pretty once willed with whipped cream.  But pay attention to your pan size and don’t skimp on the carrots for a bigger pan.  For the easiest filling possible, I simply blended everything up in my blender (though that did take some coaxing, since it was pretty thick).  

A piece of carrot pie

A piece of carrot pie

Of course, all of this made me think that to reduce the calories even more, you could make this without a crust.  But there are carrot soufflé recipes out there that look like they’d have more loft, so my inclination is to leave this as a pie and try a carrot soufflé later. And more carrot recipe trials=fewer stored carrots!

But it did make me wonder … Do I have to count carrot pie as dessert if it has a serving of vegetables?  

Carrot Pie
Serves 8
Full up with stored carrots? Make Carrot Pie, sweet and creamy like Sweet Potato Pie, but better at using up leftovers!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
398 calories
51 g
77 g
21 g
4 g
10 g
170 g
202 g
36 g
0 g
10 g
Nutrition Facts
Serving Size
170g
Servings
8
Amount Per Serving
Calories 398
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 77mg
26%
Sodium 202mg
8%
Total Carbohydrates 51g
17%
Dietary Fiber 3g
12%
Sugars 36g
Protein 4g
Vitamin A
293%
Vitamin C
9%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 unbaked pie crust
  2. 1 ½ lb roasted carrots, about 4 very large, or a dozen or so smaller
  3. 1/2 cup (1 stick) butter, melted and cooled partially
  4. 1 1/4 cups granulated sugar
  5. 2 large eggs
  6. 1/2 teaspoon ground allspice
  7. 1 teaspoon ground cinnamon
  8. ¼ teaspoon cloves
  9. 1 teaspoon pure vanilla extract
  10. Juice of half a lemon (about 1 tablespoon)
  11. a couple tablespoons milk or cream, if needed
Instructions
  1. Place roasted carrots in the bowl of a food processor or blender. Add butter and blend until well combined and cooled slightly.
  2. Add sugar, eggs, spices, vanilla and lemon juice. Continue beating until carrots are smooth. If mixture is too thick to blend well you can add a couple tablespoons milk or cream, 1 tablespoon at a time.
  3. Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, approximately 45 to 60 minutes.
beta
calories
398
fat
21g
protein
4g
carbs
51g
more
Art of Natural Living https://artofnaturalliving.com/
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12 thoughts on “Carrot Pie -Formerly Known as Sweet Potato Pie”

  1. Elyssa

    I developed a potato intolerance, but I LOVE sweet potato pie! I’ve been searching for a great substitution and this may be it! Thanks so much!

    Reply ↓
    1. Inger Post author

      This has completely usurped pumpkin pie for me now Elyssa. I hope it works for you 🙂

      Reply ↓
  2. David

    What a wonderful idea! Although I rarely have any “extra” carrots. Maybe it’s time to buy some carrots and make this on purpose!

    Reply ↓
    1. Inger Post author

      I wish I could share some of my carrots with you David! But you know I am now putting in (extra) vegetables to roast every time I have the oven on!

      Reply ↓
  3. Juliana

    I have never even heard of carrot pie…this is such a clever way to use up carrots…I would love to try a slice of it.
    Again, thanks for the inspiration Inger.

    Reply ↓
    1. Inger Post author

      Yes, my one regret about long distance “blogging friends” is that we can’t (readily) share food!

      Reply ↓
  4. grace

    what a great idea! i’m not sure why i’ve never thought to do this, and i’m intrigued and enamored! love that color. 🙂

    Reply ↓
    1. Inger Post author

      Thanks Grace! You know you probably get a better supply of sweet potatoes than we do here and didn’t need to be inspired.

      Reply ↓
    1. Inger Post author

      I have decided that I need to roast vegetables any time the oven is on this winter!

      Reply ↓

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