Carrot Cake Pecan Pie

by Erin

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Match making yet again to combine carrot cake and pecan pie into one delicious dessert. Carrot pecan pie topped with cream cheese frosting!

Carrot Cake Pecan Pie #pecanpie

Jump to recipe

It may still be frigid outside, but it’s officially Spring according to the calendar (and the flowers starting to bud). So naturally my mind starts thinking of Easter and carrot cake.

Since I’ve already shared my favorite carrot cake recipe, I decided to make something different instead by combining it with one of my favorite pies – pecan pie! All you have to do is add shredded carrots to the filling and dollops of cream cheese frosting on top.

Carrot Cake Pecan Pie #carrotcake

Normally Bob or I would bring any leftover baked treats into work but since we are both working from home these days (and did not need an entire pie to ourselves), I left some on my porch for a friend to grab and enjoy as well. Social distancing for the win!

To create these cupcakes, I had help from Millican Pecan, Adams Extract twice as strong vanilla extract, and the Deiss Kitchenware pastry cutter. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Carrot Cake Pecan Pie #piecrust

Monday #SpringSweetsWeek Recipes

Carrot Cake Pecan Pie #EasterDessert

Two years ago: Pork Chop Parmesan

Three years ago: Oreo Cheesecake Fruit Dip

Four years ago: Lemon Coconut Cake with Blueberry Frosting

Five years ago: Sourdough Blueberry Muffins

Six years ago: Whole Wheat Scone for One

Eight years ago: Banana Bread French Toast

Nine years ago: Sweet Potato Fries

Carrot Cake Pecan Pie #pecanpie


Yield: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1-1/4 cups all-purpose flour
  • 1/2 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup cold shortening
  • 1/4 cup cold milk + 1/2 tsp white vinegar


  • 1 heaping cup Millican chopped pecans
  • 3/4 cup shredded carrots
  • 1 cup sugar
  • 3 Tbsp brown sugar
  • 1 cup corn syrup
  • 3 eggs, beaten
  • 1/3 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp salt


  • 2 Tbsp unsalted butter, room temperature
  • 2 oz. cream cheese, room temperature
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar


  1. Make the crust. In a large bowl, whisk together the flour, sugar, and salt. Add shortening by cutting in with pastry cutter or a knife until it resembles a coarse meal. Add vinegar milk and stir with a wooden spoon until it starts to form a dough. Squeeze with hands to form a smooth flattened disc of dough, wrap in plastic and chill for 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Roll pie crust dough out on a floured surface and fit to a 9-inch pie plate. Transfer to pie plate, gently press to fit, and crimp the edges if desired. Pour pecans and carrots into the bottom of the crust.
  4. In a medium bowl, beat sugars, corn syrup, eggs, butter, vanilla, and salt. Pour over the pecans in the crust. Cover with foil and bake for 50 minutes. Remove foil, then bake 20 more minutes, or until browned and no longer jiggly. Place on wire rack to cool completely.
  5. Once cool, make the frosting. In a small bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the powdered sugar 1/4 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Serve pie with a dollop of frosting.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Crust from my Caramel Apple Pie. Filling adapted from The Pioneer Woman. Frosting from my Carrot Cake with Cream Cheese Frosting.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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Christie March 28, 2020 - 3:27 pm

I am digging these flavors i the pie. Pecan and carrot cake? YUM!!

Susan March 26, 2020 - 12:44 pm

I feel another overnight oats recipe coming on, given that I really like the idea here, but will not make or eat a pie. You have inspired many good breakfasts for us.

Erin March 26, 2020 - 7:36 pm

I just love that you turn my desserts into oatmeal!

Colleen - Faith, Hope, Love, & Luck March 23, 2020 - 9:00 pm

That crust! I just want to gobble it right up! Such a yummy looking pie!

Hezzi-D March 23, 2020 - 6:54 am

Carrot cake and pecan pie all in one? This sounds amazing!

Erin March 23, 2020 - 7:45 am

Thank you! I love a good dessert mash up


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