This quick, easy, no-fuss carrot pie recipe will quickly become your new fall delight! Organic carrots (yes carrots) and maple syrup lend a natural sweetness, and agar-agar flakes thicken everything up. After it’s chilled, the end result is a smooth, light, and ultra-creamy vegan pie.
What is carrot pie?
Carrot pie is definitely the lesser talked about holiday dessert compared to pumpkin or sweet potato pie. But, let me assure you that this unique way to eat your veggies will soon become a go-to dessert for festive occasions.
Steamed carrots are combined with oat milk, warming spices, maple syrup, and agar agar to form an indulgent pie filling that is nearly indistinguishable from pumpkin pie. I decided to use cinnamon, cardamom, allspice, and nutmeg, but you can also add ground ginger or cloves for more warmth.
Is carrot pie vegan?
Carrot pie is traditionally a vegetarian dish. However, it is not typically vegan-friendly due to the use of ingredients like eggs, cream, and butter. I firmly believe substituting plant milk and agar-agar flakes for the above ingredients will yield a very similar flavor and consistency.
Carrot pie vs pumpkin pie
Although carrot pie and pumpkin pie share many characteristics, carrot pie tends to be lighter and slightly sweeter than its counterpart. Both types of pie are meant to be served cold, and both pair extremely well with a dollop of whipped cream on top.
As you can see, there really isn’t a huge difference between these two orange-colored desserts. So, try serving one of each at your next family gathering to see which kind everyone prefers!
Ingredients & Substitutions
- Pie shell: You’ll just need a store-bought frozen vegan pie crust for this recipe. If you have time, you can also make one from scratch.
- Carrots: It’s best to use fresh, organic carrots for this pie. Frozen carrots are more watery and less flavorful.
- Oat milk: I prefer the rich consistency and flavor of oat milk in carrot pie, but soy milk will work too.
- Maple Syrup: To sweeten the pie filling. If you don’t have maple syrup, replace it with another liquid sweetener like agave, coconut nectar, or brown rice syrup.
- Agar-agar flakes: Agar-agar flakes are a vegan substitute for gelatin, and this is what will help thicken the carrot pie filling to create structure.
- Spices: To flavor this carrot pie, I add cinnamon, cardamom, allspice, and nutmeg. I love how festive this combination tastes! You can also use an equal amount of pumpkin pie spice.
- Salt: Used as a flavor enhancer. Careful not to go overboard!
Step by Step Instructions
- Step 1: Bake the pie crust as per the package instructions.
- Step 2: In a medium pot, add a few inches of water and insert a steamer basket. Make sure the surface of the water stays under the basket.
- Step 3: Bring the water to boil, then add the carrots to the steamer basket, cover the pot, and reduce the heat to simmer.
- Step 4: Check the carrots every few minutes by piercing them with a knife. Once the carrots are tender, turn the heat off and carefully remove the steamer basket from the pot.
- Step 5: While the carrots are cooling, drain the water from the pot and add in oat or soy milk. Bring the milk to a boil, then add agar-agar flakes.
- Step 6: Whisk the agar-agar for 5 minutes on low to medium heat. While whisking, add all of the spices (cinnamon, cardamom, allspice, and nutmeg) to the mix.
- Step 7: Turn the heat off, then let the mixture cool for 4 to 5 minutes. Transfer the mix into a blender along with the steamed carrots, maple syrup, and salt. Blend the filling until puréed.
- Step 8: Pour the filling into the baked pie shell and refrigerate for a couple of hours to set.
How to serve carrot pie
Carrot pie is best served cold from the refrigerator with a generous amount of vegan whipped cream on top.
In the unlikely event that you have leftover carrot pie, follow these storage tips:
- Fridge: Once completely cooled, cover your pie and store it in the refrigerator for up to 3-4 days.
- Freezer: If you can’t finish the pie in time, let it cool completely. Wrap it in a few layers of cling wrap, then a layer of foil. If stored this way, it will keep in the freezer for up to 1 month. Thaw it in your fridge overnight before serving it again.
- Prep ahead: You can easily prep carrot pie 1-2 days ahead of when you need it. Simply follow the recipe instructions, then store it covered in the refrigerator until you’re ready.
- Half sweet potato: For a slightly sweeter and more dense carrot pie filling, try mixing the carrots with sweet potatoes.
- Gluten-free crust: If you’re following a gluten-free diet, swap out the crust for your favorite gluten-free recipe or store-bought variety.
- Orange and ginger: For a creative twist, add a combination of orange and ginger to the filling.
- Nuts: Candy a few pecans or walnuts to serve as a topping for your carrot pie.
- Raisins: Mix raisins into the filling for a carrot cake-inspired flavor.
- Bake the pie crust. To ensure everything is cooked evenly, bake your pie crust on its own prior to adding the filling.
- Let it cool completely. Although this is the most difficult part, it’s also the most important. To ensure the final texture is just right, you need to refrigerate the pie for at least 2 hours before serving it.
- Use a high-speed blender. For the smoothest carrot pie filling texture, it’s best to use a high-speed blender.
Can I use frozen carrots in this recipe?
I strongly recommend you use fresh carrots in this recipe because frozen carrots contain too much water and not enough flavor! The final texture and consistency of the filling will be off.
Where did carrot pie originate?
There are written recipes and records of carrot puddings that date back as far back as 1591 in English texts, but the introduction of carrots into pie filling most likely happened many years after this.
More vegan dessert recipes
If you enjoyed this carrot pie recipe, feast your eyes on some more delicious desserts like these:
Easy Sweet Carrot Pie Filling Recipe (No Bake)
- 1 pie shell frozen
- 2 cups carrots chopped
- 1 ¼ cup oat milk
- ¾ cup
- 2 tablespoon agar agar flakes
- ½ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon allspice powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon salt
- Bake deep-dish crust per instructions on the label.
- In a medium pot, add in 2 inches of water and insert the steamer basket. The surface of the water should be under the basket. Bring water to boil.
- Once the water is boiling, add carrots over the steamer basket. Cover the pot and reduce the heat.
- Check every few minutes by piercing a knife. Once carrots are tender, turn off the heat and carefully remove steamer basket out of the pot. Let it cool down before touching the hot basket.
- While carrots are cooling off, drain the water out of the pot and add almond milk.
- Bring almond milk to a boil, and then add agar-agar flakes. Whisk agar-agar for 5 minutes on low to medium heat.
- While whisking agar-agar, include all the spices (cinnamon, cardamom, allspice, and nutmeg) to the mix.
- Turn off heat, cool off for 4 to 5 minutes, and then pour mix into blender along with the steamed carrots, maple syrup, and salt.
- Blend the ingredients of the filling till pureed.
- Pour filling into the baked pie shell and refrigerate for a couple hours or till it completely firms.