Ingredients for Spiced Carrot Pie
- Simply Potatoes Shredded Hash Browns
- Baking Powder
- 1/2 teaspoon salt
- 4 ounces goat cheese
- All Purpose Flour
- 1 pound carrots
- 1/4 cup brown sugar
- Cumin
- Cinnamon
- Egg
- Heavy Whipping Cream
- Orange Zest
- Orange Juice
- Currants
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spiced Carrot Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spiced Carrot Pie
- Thaw 4 cups (approximately 1 pound) of shredded hash brown potatoes.
- Preheat oven to 300°F (150°C).
- Combine 1 cup of thawed potatoes, 4 ounces of goat cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a food processor until smooth.
- Gradually add 1 1/2 cups of all-purpose flour to the potato mixture in the food processor, processing until a dough forms.
- Press the dough firmly into a 9-inch pie plate.
- Bake the crust at 300°F (150°C) for 30 minutes, or until the middle is firm to the touch.
- While the crust is baking, boil 1 pound of carrots until tender. Drain well.
- Combine the cooked carrots, 1/4 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 2 tablespoons of butter in a food processor until smooth.
- Gently stir in 1/4 cup of Zante currants.
- Let the pie crust cool for 5 minutes before filling with the carrot mixture.
- Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 40 minutes.
- Let the pie cool completely before serving.
- Top with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
116g
Fat
29g
Carbs
19g
