This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Carrot Pie takes sweet, juicy carrots to a new level. If you enjoy pumpkin or sweet potato pie, you will love this simple version made with carrots! Add whipped cream or ice cream for an extra special treat!
I love carrots. Last summer I grew petite carrots in my garden. I used the carrot tops in this carrot top pesto pasta dish.
Carrot Pie is not a new dessert. I’ve found mention of recipes going back to the early 1900’s. For this Carrot Pie I combined aspects from many different versions of recipes and a few hints of my own.
Special thanks go out to our sponsors for the samples and inspiration for #SpringSweetsWeek! For this pie I used deliciously sweet carrots from Melissa’s, cinnamon and allspice from Selefina spices, and vanilla bean paste from Taylor & Colledge.
You can find the prizes we’re giving away HERE!
Carrot Pie
Carrot Pie
Ingredients
- 1 9-inch unbaked pie shell
- 3/4 cup sugar
- 4 cups chopped raw carrots, (2 cups cooked mashed) Melissa's Produce
- 2 eggs, lightly beaten
- 1/2 teaspoon cinnamon (I used selefina)
- 1/2 teaspoon ground allspice (I used Selefina)
- 1 teaspoon vanilla (I use Taylor & Colledge vanilla bean paste)
- 1 cup evaporated milk
Instructions
- Preheat the oven to 400 degrees. Press the pie crust into 9-inch pie plate. Cover edges with foil to prevent overbrowning. Prebake pie shell for 5 to 10 minutes, then and set aside to cool.
- Place carrots in a saucepan with enough water to cover, about 1 inch. Bring to a boil, and cook until tender, about 10 minutes. Turn off burner. Drain water, and return carrots to empty pot and mash with fork or potato masher to release excess moisture.
- Puree carrots in food processor or blender until smooth. Add sugar, extract and spices. Blend. Add eggs. Add evaporated milk, slowly.
- Pour the mixture into the partially baked pie shell. Bake for 10 minutes in 400 degree oven, then reduce heat to 350 degrees. Bake for an additional 40 to 45 minutes at the lower or until firm. Cool completely before serving. Serve as is or try it with whipped cream or ice cream. Refrigerate leftover pie.
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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
