Carrot Cake Cinnamon Roll Pie

11 Jan

Read that title again. Let it sink in. Carrot cake. Cinnamon roll. PIE! I’ve managed to combine these three amazing-on-their-own desserts into one dish. And it was relatively easy! And considering it’s three desserts that you’re eating at once, I’ve somehow made it somewhat healthy. Ok, at least it’s not totally UNhealthy. Good enough, right?

My boyfriend usually brings a pie to his friend’s place. This time I’m joining them, and offered to make us pie instead of him picking one up at the store. Because homemade is naturally better. Earlier this week, I came across this gorgeous Cinnamon Roll Pie, tucked it into my “favorites” folder, and only remembered it once this idea popped into my head. And then I started going through all the things that I had at home in my fridge. “Carrots!” I exclaimed in my head. Carrot cake pie would be good, right? So I googled it, and found this lovely recipe.

But now I was torn. I couldn’t pick which one I wanted to make! Consulting Twitter, as I usually do, my friend Sasha (@fzngwizbee) suggested I throw them together to make a carrot cake cinnamon roll pie. Apparently, carrot cake cinnamon rolls are delicious, like this recipe presents. And again to myself, I exclaimed: “CHALLENGE ACCEPTED!”

challenge accepted

Gotta love Barney Stinson!

Never afraid of straying from a recipe, and quite the avid fan of combining recipes into one, I threw the three above recipes together, to create this beautiful edible piece of art.

Carrot Cake Cinnamon Roll Pie

Serves 8-10


  • 1 3/4 C all-purpose flour
  • 1 C whole wheat flour
  • 4 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C grated carrot (2 large carrots – used my food processor to grate)
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 3/4 C skim milk
  • 2 tsp apple cider vinegar
  • 6 tbsp unsalted butter, melted
  • 1 tsp vanilla
  • 1/4 C maple syrup


  • 2/3C brown sugar
  • 6 tbsp unsalted butter
  • 1 tbsp cinnamon
  • 1/2 C chopped walnuts


  • 4 oz neufchatel cream cheese, at room temperature
  • 3 tbsp skim milk
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla

Preheat oven to 400 degrees.

For the Dough:

1. Combine milk and vinegar, stir and set aside (creating a fat-free buttermilk substitute).

2. In a large bowl combine 1 1/2 C white flour, whole wheat flour, sugar, baking powder, baking soda and salt. Mix in grated carrots. Mix in spices.

White and whole wheat flour

All-purpose & whole wheat flours, together at last!

Combine milk/vinegar mixture, melted butter, maple syrup and vanilla. Add this to the dry ingredients bowl. Stir to combine well.

Mix the ingredients

All in!

4. Once the dough becomes too difficult to stir with a spoon, begin incorporating with hands. Add in the reserved 1/4 C flour as you do so. If necessary, add up to 3 tbsp MORE white flour if it’s still too sticky (like mine was). Knead with your hands for 2 minutes in the bowl (seriously – set a timer, or at least keep track on the clock – it’s important).

Knead the dough

I KNEAD to work on this skill.

For the filling:

1. Melt butter, and mix in brown sugar, cinnamon, and chopped nuts. Stir well.

Sugar and nut cinnamon filling

Butter + sugar + nuts = yummmm

Nuts in the food processor

Used the food processor for the nuts as well. So much easier.

To assemble:

1. Lightly (very lightly!) flour a workspace. Take 2/3 of the dough, and roll it out so it into a circle so it will fit into a 9″ pie pan – place it in the pan once ready. Spread 2/3 of the filling mixture on the dough.

1st layer of pie

1st layer.

2. Roll the other 1/3 of dough into a circle big enough to fit on top of the pie. Spread the remaining 1/3 filling on top of this layer.

2nd layer of pie

2nd layer!

3. Place in oven and bake for 20-30 minutes (mine was done at 22 minutes, so keep an eye on it). The dough should be a golden brown. Let this cool slightly before adding the glaze.

Freshly baked pie

If only I could capture the smell of this heavenly dessert in a picture.

Carrot Cake Cinnamon Roll Pie

Look at that beauty!

For the glaze:

1. Beat cream cheese, sugar, milk and vanilla together with a mixer until well-combined and smooth.

2. Drizzle over slightly cooled pie. It’s best to serve this warm, or at least room temperature. I don’t suggest putting it in the fridge/freezer. But honestly, how would this last longer than a day anyway??

Carrot Cake Cinnamon Roll Pie


Slice, serve and enjoy!


2 Responses to “Carrot Cake Cinnamon Roll Pie”

  1. mydearbakes January 11, 2013 at 11:00 pm #

    Marvelous! Such a beautiful looking bake! =)

    • xtinaluvspink January 11, 2013 at 11:10 pm #

      Thanks! Tasted amazing too. Everyone loved it.

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