Carrot Spice and Walnut Pie

Pureed baby carrots are spiced and mixed with honey, nuts, butter, eggs and lots of sugar. This lovely, sweet concoction is then spooned into a pastry shell and baked for about an hour. Serve this wonderful autumn pie warm with whipped cream.


10 servings


1 (9 inch) deep dish pastry shell, partially baked
1 pound baby carrots
1/3 cup honey
2 eggs
5 tablespoons unsalted butter or margarine, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts
1/2 cup packed brown sugar
1/2 cup granulated (white) sugar


Preheat oven to 350°F (177°C).

Steam carrots until soft but not mushy. Cool slightly. Place carrots in food processor and puree until smooth. Add honey, eggs, butter, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.

In a separate bowl combine the sugars; mix 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.

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