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!
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.
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!
Monday #SpringSweetsWeek Recipes
- Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
- Blood Orange Madelines by Simply Inspired Meals
- Butter Pecan Macaron by A Kitchen Hoor’s Adventures
- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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
- 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
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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!
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.