10 Incredibly Moist and Easy Carrot Cakes

5. Easy Carrot Cake Pie

Ingredients

• 1 Marie Callender’s® Pastry Shell
• 1 cup flour
• ½ tsp. baking powder
• 1/8 tsp. baking soda
• 1/4 tsp. salt
• 1 ½ tsp. cinnamon
• 1/8 tsp. ginger
• 1/4 cup melted butter
• 1 cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 cup shredded carrots
• ½ cup raisins
• ½ cup chopped pecans

Directions

1. Preheat your oven to 350° F.
2. Place pastry shell in a 9” pie plate and move to refrigerator.
3. Mix flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium-sized bowl. Set aside
4. In a mixer, blend butter and brown sugar. Stir in vanilla and eggs until smooth.
5. In ½ cup portions, stir dry ingredients into wet mixture. Add carrots, raisins and chopped pecans. Stir until well-blended.
6. Pour mixture into pastry shell. Bake for 25 minutes; check with a toothpick (comes out with only crumbs). Let the pie cool and enjoy!
7. That’s it! This carrot cake pie recipe satisfies my fall season cravings. I recommend enjoying a slice with a cup of hot tea or a latte!