Best 10 Honey Carrot Pie Recipes

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Honey carrot pie is a delicious and healthy treat that can be enjoyed by people of all ages. It is a perfect dessert for any occasion, and it can also be a great way to use up leftover carrots. There are many different recipes for honey carrot pie, but they all share a few common ingredients, such as carrots, honey, and spices. The carrots give the pie its sweetness and texture, while the honey adds a rich flavor. The spices, such as cinnamon, nutmeg, and ginger, give the pie a warm and inviting aroma. Honey carrot pie can be made with a variety of different crusts, such as a graham cracker crust, a pastry crust, or a filo dough crust. It can also be topped with a variety of different toppings, such as whipped cream, ice cream, or nuts.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY CARROT PIE



Honey Carrot Pie image

An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!

Provided by MSKYEWOLF

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

4 cups sliced carrots
2 eggs
1 cup evaporated milk
¾ cup packed brown sugar
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 single pie crust

Steps:

  • Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
  • Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 44.6 g, Cholesterol 55.6 mg, Fat 11.3 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 363.6 mg, Sugar 30.7 g

HONEY CARROT CAKE



Honey Carrot Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 21

Unsalted butter, for the pan
1 1/4 cups all-purpose flour, plus more for the pan
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut
2 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
  • Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
  • Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
  • For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

HONEY CARROT CAKE



Honey Carrot Cake image

This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.

Provided by Sarah

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h20m

Yield 24

Number Of Ingredients 17

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ cups honey
¾ cup buttermilk
3 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrot
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
⅓ cup honey
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
  • To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 37.5 g, Cholesterol 44.1 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 233.3 mg, Sugar 23.8 g

SIMPLE HONEY GLAZED CARROTS



Simple Honey Glazed Carrots image

Make and share this Simple Honey Glazed Carrots recipe from Food.com.

Provided by AshleyP

Categories     Vegetable

Time 30m

Yield 2 pounds carrots, 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs baby carrots
1 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
1/2 lemon, juice of
fresh ground black pepper or chopped parsley, for garnish

Steps:

  • Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
  • In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

HONEY ROASTED CARROTS



Honey Roasted Carrots image

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 4

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
  • Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g

CARROT PIE



Carrot Pie image

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Provided by Laura

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  • Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  • In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g

HONEY PIE



Honey Pie image

A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
4 large eggs
2-1/2 cups whole milk
1/2 cup packed brown sugar
1/2 cup honey
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Whipped cream and flakey sea salt, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

HONEYED CARROTS



Honeyed Carrots image

Play up the natural sweetness of carrots with honey butter. The colorful side dish is ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

6 medium carrots (3/4 lb), cut into julienne (matchstick-cut) strips
4 medium green onions, sliced (1/4 cup)
1/3 cup honey
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling. Reduce heat; cover and simmer about 5 minutes or until tender. Drain; remove from skillet. Set aside.
  • In same skillet, cook remaining ingredients over low heat, stirring frequently, until bubbly. Stir in carrots. Cook uncovered 2 to 3 minutes, stirring occasionally, until carrots are glazed.

Nutrition Facts : Calories 160, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 28 g, TransFat 0 g

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

CARROT SPICE AND WALNUT PIE



Carrot Spice and Walnut Pie image

I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!

Provided by DJKD

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

1 (9 inch) deep dish pastry shell, partially baked
1 pound baby carrots
⅓ cup honey
2 eggs
5 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
½ cup finely chopped walnuts
½ cup packed brown sugar
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Steam carrots until soft but not mushy. Cool slightly.
  • Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
  • In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
  • Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 44.1 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 403.8 mg, Sugar 33.2 g

Tips:

  • Utilize fresh and high-quality carrots for the best flavor and texture.
  • Grate the carrots finely to ensure even distribution and a smooth texture in the pie filling.
  • Be cautious not to overcook the carrots; retain a slight crunch for added texture.
  • Let the pie cool completely before slicing and serving to maintain its structure and prevent crumbling.
  • For a sweeter filling, consider adding extra honey or a touch of white sugar to your taste.
  • Feel free to experiment with different spices like cinnamon, nutmeg, or ginger to enhance the flavor profile.
  • For a more decadent treat, top the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months for longer storage.

Conclusion:

Embark on a culinary adventure with this delightful Honey Carrot Pie, a harmonious blend of sweet and earthy flavors. Its vibrant orange hue and enticing aroma will captivate your senses, while the combination of creamy filling and flaky crust delivers an unforgettable taste experience. Whether served as a comforting dessert or an impressive centerpiece at your next gathering, this pie is sure to become a cherished favorite. Indulge in the goodness of fresh carrots, complemented by the natural sweetness of honey and the warmth of aromatic spices. With its ease of preparation and endless possibilities for customization, the Honey Carrot Pie stands as a testament to the boundless creativity and joy of baking.

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