Carrot Spice Pie Recipes

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CARROT SPICE AND WALNUT PIE



Carrot Spice and Walnut Pie image

I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!

Provided by DJKD

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

1 (9 inch) deep dish pastry shell, partially baked
1 pound baby carrots
⅓ cup honey
2 eggs
5 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
½ cup finely chopped walnuts
½ cup packed brown sugar
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Steam carrots until soft but not mushy. Cool slightly.
  • Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
  • In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
  • Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 44.1 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 403.8 mg, Sugar 33.2 g

PECAN-TOPPED CARROT PIE



Pecan-Topped Carrot Pie image

People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

4 cups sliced fresh carrots
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Dash salt
1 unbaked pastry shell (9 inches)
1 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons butter, melted

Steps:

  • Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts :

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 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.

ROASTED CARROTS WITH YAJI SPICE RELISH



Roasted Carrots With Yaji Spice Relish image

A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.

Provided by Yewande Komolafe

Categories     vegetables

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

4 pounds carrots, scrubbed, cut into 3- to 4-inch pieces, halved lengthwise if thick
1/4 cup neutral oil, such as grapeseed or vegetable oil
Kosher salt (Diamond Crystal)
1 (1½-inch) piece fresh ginger, scrubbed
1 cup thinly sliced scallions (from about 5 scallions)
2 lemons
1 tablespoon roasted peanut oil (optional)
1 tablespoon yaji spice (see Tip)
1/4 teaspoon smoked paprika
1/2 cup chopped fresh parsley
1/4 cup toasted unsalted peanuts, roughly chopped

Steps:

  • Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
  • As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
  • While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.

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