Description
This Flourless Carrot Cake Pie combines the warm, spiced flavors of carrot cake with the richness of a pie, all without any flour! It's the perfect gluten-free dessert, packed with moist, tender carrots, aromatic spices, and a hint of sweetness. With its simple ingredients and easy preparation, this pie is sure to be a favorite at your next gathering.
Ingredients
Scale
- For the Pie:
- 3 large eggs
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 2 cups shredded carrots (about 4 medium carrots)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray. Alternatively, line the bottom with parchment paper for easy removal. - Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and slightly thickened. Add in the applesauce and stir until fully incorporated. - Add Dry Ingredients:
In the same bowl, add the cinnamon, nutmeg, ginger, and salt. Mix well. Then, fold in the shredded carrots, walnuts, and coconut (if using). Stir until all the ingredients are combined. - Bake the Pie:
Pour the carrot cake batter into your prepared pie dish, spreading it out evenly. Bake for 40-45 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. - Cool:
Remove the pie from the oven and allow it to cool completely on a wire rack. The pie will naturally deflate slightly as it cools. - Optional Cream Cheese Frosting:
While the pie is cooling, prepare the frosting. Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Once the pie has cooled completely, spread the frosting over the top. Garnish with extra chopped nuts or a sprinkle of cinnamon, if desired.
Notes
- For a vegan version, you can substitute the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water = 1 egg), and use a plant-based butter and vegan cream cheese for the frosting.
- This pie can be made ahead of time and stored in the refrigerator for up to 3 days. If making the frosting ahead of time, store it separately and frost the pie just before serving.
- Feel free to customize the pie with additional mix-ins like raisins or pineapple for extra sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg