Spiced Carrot Pie Recipes

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OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROT PIE



Carrot Pie image

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Provided by Laura

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  • Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  • In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g

SPICED CARROT CAKE



Spiced Carrot Cake image

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

SPICED CARROT CAKE



Spiced Carrot Cake image

Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 11

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded, packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
  • In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Nutrition Facts : Calories 259 g, Fat 8 g, Protein 3 g

GRANDMA ROSE'S CARROT PIE



Grandma Rose's Carrot Pie image

My Grandma use to make this every Thanksgiving and Christmas and now every since she passed years ago I've been the one to make it in my family. This pie is a lot like pumpkin pie (which i don't really like )but not it's not so rich. You will never no its made from carrots.

Provided by Karla Everett

Categories     Pies

Time 1h30m

Number Of Ingredients 7

2 c carrot pulp (see below on how to make it)
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
3/4 c sugar
2 eggs
2 c evaporated milk
1 dash(es) salt

Steps:

  • 1. To make carrot pulp : Peel and slice 3-4 lb. of carrots ; (I have used the baby carrots and don't have to peel or slice ) put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.
  • 2. Boil carrots until tender ; Drain.
  • 3. Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don't want ; like missed peel and the stringy texture in the carrots.
  • 4. Mix up all the above ingredients in a large bowl.
  • 5. Pour into a prepared raw pie crust.
  • 6. Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven. Let pie completely cool before serving.
  • 7. Note: I double this recipe and get 3 pies when using 9" deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.

CARROT SPICE PIE



Carrot Spice Pie image

This carrot based pie is great to serve on Thanksgiving.

Provided by P.L. Weiss

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 11

1 (15 ounce) can carrots, drained
¼ cup butter
¼ cup honey
½ cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Combine carrots, butter, honey, vanilla extract, salt, eggs and spices in a mixing bowl. Mix together thoroughly with an electric mixer; mix until smooth. Fold in white and brown sugars. Pour filling into pastry crust.
  • Bake at 350 degrees F ( 175 degrees C) for 50 to 60 minutes. To determine if pie is done, insert toothpick. If it comes out clean it is ready.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 47.5 g, Cholesterol 61.8 mg, Fat 14.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 485.3 mg, Sugar 35.7 g

SPICED CARROT PIE



Spiced Carrot Pie image

Ready, Set, Cook! Special Edition Contest Entry: This from scratch sweet pie can be served as a side to dinner or stands by itself as a dessert. I wanted to create a crust from potatoes and fill it with something unique. This is where the idea began. I added some goat cheese to the crust in order to make it more rich and Zante currants to the carrot filling for texture. With a little whipped topping it is a great accompaniment to any dinner.

Provided by Kristinlee4

Categories     Dessert

Time 1h49m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 16

3 cups Simply Potatoes® Shredded Hash Browns
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 ounces goat cheese
2 cups all-purpose flour
8 carrots, peeled and sliced (about one pound)
1 cup Simply Potatoes® Shredded Hash Browns
1/2 cup brown sugar
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/2 cup heavy whipping cream
1/4 teaspoon orange zest
1/8 cup orange juice
1 cup currants

Steps:

  • Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
  • While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
  • Let the pie crust cool for five minutes then fill with carrot filling.
  • Bake at 400 for 10 minutes then 325 for 40 minutes.
  • Let pie cool completely before serving. Add whipped cream.

Nutrition Facts : Calories 343.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 52, Sodium 392.3, Carbohydrate 57.9, Fiber 3.8, Sugar 29.1, Protein 8

CARROT PIE



Carrot Pie image

I came into this recipe sometime in the 70s, during a brief vegetarian spell. I'm carniverous again, but not adamently so, I still prefer vegetables. This pie is delicious.

Provided by evelynathens

Categories     Lunch/Snacks

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 cup chilled butter, cut into small bits
2 tablespoons vegetable shortening
2 -4 tablespoons ice water
1 egg
1 tablespoon white vinegar or 1 tablespoon cider vinegar
7 tablespoons butter
1 large onion, thinly sliced
2 lbs carrots, cleaned and grated
1/4 cup water
2 eggs
2 egg yolks
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon white pepper
1 cup freshly cooked brown rice
1 1/2 cups grated swiss cheese
1 egg, beaten with
2 tablespoons milk

Steps:

  • For pastry: Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Beat 2 tblsps ice water, egg and vinegar to blend. Mix into flour just until dough comes together into a ball. If dough seems too dry, add up to 2 tblsps more water, a few drops at a time. Wrap in plastic wrap and chill for 1 hour.
  • For filling: Melt 4 tblsps butter in small skillet over low heat. Add onion, cover and cook gently until soft, stirring occasionally, about 10 minutes. Remove from skillet.
  • Melt remaining 3 tblsps butter in same skillet over low heat. Add carrots, increase heat to high and stir 2 minutes. Reduce heat to low. Add water, cover and cook until carrots are tender and liquid is absorbed, about 20 minutes (if carrots are tender and there is still liquid, drain).
  • Puree onions and carrots in processor with eggs, yolks, salt, allspice and pepper until smooth. Turn into bowl and refrigerate 1 hour.
  • To assemble: Preheat oven to 340°F Grease 5 ½ x 9 ½ inch loaf pan (or 4 ½ x 11 inches).
  • Roll dough out on lightly-floured surface to thickness of ¼ inch. Cut out 12 x 16 inch rectangle. Drape dough loosely in pan. Press into corners gently with fingers. Trim dough flush with top of pan. Roll scraps out to ¼ inch thick. Cut out rectangle large enough to cover top of pan.
  • Stir rice and cheese into carrot mixture. Spoon into prepared pan. Brush edge of crust with glaze. Cover with dough, pressing to seal. Roll remaining scraps out. Cut out dough decorations and stick them on with the egg glaze. Brush entire pie with glaze. Make 6 steam vents. Bake until lightly-browned, about 1 ½ hours. Cool in pan. Remove carefully. Serve at room temperature.

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Top Asked Questions

How to make a carrot pie with carrots?
Add the cooked carrots, heavy cream, maple syrup, eggs, vanilla, cinnamon, allspice, ginger, and salt to a blender or food processor. Blend until smooth, about 1 minute. Pour the filling in the pie crust. If desired, cover the edges of the crust with a little foil to avoid burnt edges.
What are pumpkin spice glazed carrots?
These Pumpkin Spice Glazed Carrots are perfect for serving during the fall months. Plus, they are great for a Thanksgiving side dish. We make them with butter, brown sugar, maple syrup, and pumpkin pie spice.
How to bake carrots and carrots?
Directions Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Beat first five ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots. Transfer to prepared pans.
How do you make caramelized carrots?
We make them with butter, brown sugar, maple syrup, and pumpkin pie spice. In a medium sized pan, boil carrots until tender. Set aside. In a saute pan, melt butter and add in remaining ingredients. Heat over medium heat, stirring occasionally, until caramelized. Drain liquid from carrots and add to glaze. Stir to coat.

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