Carrot Pie

5 from 2 votes
Prep Time 20 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 1 hr 55 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 379 kcal



  • 350 g Flour
  • 180 g Sugar
  • 1 pinch Salt
  • 1 packet Baking powder
  • Ground cinnamon to taste
  • 3 Eggs
  • 160 ml Oil
  • 500 g Cream cheese
  • 6 tablespoon Powdered sugar


  • Ground cinnamon
  • Walnuts


  • Preheat the oven to 170 ° C fan oven.
  • Wash, peel and finely grate the carrots and apples.
  • First mix together the dry ingredients, flour, sugar, salt, baking powder and 1 teaspoon of cinnamon. Then mix in the grated carrots. Add the eggs and oil and fold in everything with a wooden spoon until the batter is even.
  • Line a 26 cm springform pan with baking paper and fill in the carrot batter and smooth it out. Bake in the preheated oven for about 35 minutes.
  • Let cool on a wire rack, remove from the mold and peel off the baking paper. Lay the bottom on a cake plate.
  • Stir the cream cheese with powdered sugar until creamy, spread on the base and smooth out. Decorate the cake with cinnamon and walnuts.
  • My granddaughter decorated it for you in autumn :-))


Serving: 100gCalories: 379kcalCarbohydrates: 93gProtein: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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