Carrot Cake Pie (Paleo, Gluten-Free, Dairy-Free, Refined Sugar-Free)
November 16, 2018
It’s November 16 and pumpkin season is not over. I refuse to stop making fall- inspired recipes because Christmas movies are playing on the Hallmark Channel, Christmas music is playing non-stop on the radio stations, or because there was a freak snow storm that left me with 6 inches of snow and ice on my back deck. Nope. Not gonna stop. Yes, maybe I’m stubborn, but believe me, once you taste this carrot cake pie, we’ll be on the same page.
I’ve always been a big fan of carrot cake, ever since the time I was a little girl. However, this recipe is not to be mistaken for traditional carrot cake. It is more of a carrot cake pie or a tarte–yes, the tart with an “e”. The “e” is included to described the texture: if you’ve ever had the chocolate tarte from Starbucks, then you know the texture I’m referring to. It’s more a cold, moist texture, which I know may not sound super appealing, but I promise you-it is.
This cake pie can be made taller and more “fluffy” if you use a smaller spring-foam pan- probably somewhere around 6 inches. However, if you choose to use a smaller pan, you definitely won’t need to eat as big of a slice because it will be much more dense. That doesn’t mean you won’t want to, though;)
As a small side note before we jump into the recipe, you can customize the toppings and/or add-ins. The raisins are optional and you can substitute them for a different treat instead (some varieties may include: nuts, dried cranberries, coconut shreds, etc). The toppings can also vary depending on your preference; instead of crushed walnuts, you may want to sub a different kind of nut such as pecans, or maybe add some coconut shreds, extra raisins, extra carrot shavings, chocolate, etc. Like most of the toppings for my recipes, the combinations are endless.
I stored mine in a large pie container in the fridge for about a week. It may last longer, but we finished it before the week was up:) Note that it will have a different texture and slightly different flavor when it comes out of the oven than it will once it has been refrigerated; the icing will harden a bit and the texture of the pie will firm up. It is meant to have this consistency and I highly recommend it be refrigerated.
Lastly, the recipe for the icing yields quite a bit, so you can either reduce the recipe, or refrigerate it to use as a dip or something else in the near future.
As always if you decide to substitute something (either in the batter or as a topping), please leave a comment with what you tried and how it worked for you. This really helps our fellow bakers and I in the future!
1/4CupCoconut CreamI scraped the top of a can of coconut milk I had on hand
1 1/4TbspLemon Juicefreshly squeezed
1tspPure Vanilla Extract
1Tbsp Coconut Oilmelted
1/3 CupRaw Cashew Butter
Preheat oven to 350 degrees Fahrenheit and grease the bottom and sides of a spring-foam pan (I used a 9" pan to get a thinner and larger pie, but you can use any size pan you have on hand, you will just need to adjust the cooking time).
Add all of the ingredients for the batter (except the raisins) into a medium bowl and mix well. Make sure the egg yolks are completely broken and combined evenly throughout the mixture. Once the batter is mixed, fold in the raisins.
Pour the batter into the pan and smooth over with a rubber spatula, ensuring that all the edges are covered and it is evenly layered on the bottom of the pan. Place in the oven for 25-30 minutes, until the center of the pie has a cake-like texture and is no longer moist on the top.
While the cake is baking, prepare the icing if desired.
Combine all icing ingredients (except for the arrowroot) in a small bowl and whisk until all lumps are dissolved. Then add in the arrowroot and whisk again. Place the icing in refrigerator until the pie is done cooling (for about 30-40 minutes).
When it is time to ice the pie, whisk the chilled icing before spreading. I used a rubber spatula to spread the icing on the top and sides, but feel free to use whatever is easiest for you. Add on some crushed walnuts and enjoy! (Store in the refrigerator for about a week)
Approximate Macros for one 1"-1.5" slice (with frosting):