Best 5 Honey Carrot Pie Recipes

Indulge in a delightful culinary journey with our honey carrot pie, a harmonious blend of sweet and earthy flavors. This unique pie features a flaky crust encasing a luscious filling made from freshly grated carrots, aromatic spices, and a touch of honey for a hint of sweetness. Alongside this main recipe, you'll also discover variations that cater to different dietary preferences, including a gluten-free option for those with sensitivities. For those seeking a vegan alternative, we offer a plant-based version that uses almond milk and coconut oil instead of traditional dairy products. Additionally, we've included a delightful mini honey carrot pie recipe, perfect for individual servings or special occasions. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making this pie a true crowd-pleaser.

Here are our top 5 tried and tested recipes!

CARROT PIE

Carrot Pie image

If you like pumpkin pie you're going to love this carrot pie. Sweet, creamy, perfectly spiced and it's easier to make!

Provided by Amanda

Categories Desserts

Time 1h30m

Number Of Ingredients 13

Ingredients

pre-baked and cooled 9" pie crust
1 1/2 pound carrots
2 tablespoon butter (softened)
1/2 cup sugar
1/2 cup brown sugar (packed)
2 large eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon vanilla
3/4 cup half and half
1 tablespoon flour

Steps:

Peel and chop carrots.
Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
Pour mixture into prebaked & cooled 9" pie crust.
Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)

HONEY GLAZED CARROTS

Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

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

Ingredients

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

HONEY-ROAST CARROTS

Honey-roast carrots image

Slightly sticky yet succulent and sweet, honey and carrots are a classic combination that will never go out of style

Provided by Lesley Waters

Categories Side dish, Vegetable

Time 10m

Number Of Ingredients 4

Ingredients

1kg Chantenay carrot , or large carrots, cut into big chunks
1 heaped tsp clear honey
juice 1 large orange
2 tbsp mild olive oil

Steps:

Heat oven to 200C/180C/gas 6. Boil carrots for 5 mins till almost cooked, drain and cool. Mix the rest of the ingredients in a small roasting tray, tip in carrots, season and roast for 20 mins until cooked, but still with a little bite.

Nutrition Facts : Calories 80 calories, Fat 3 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

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

Ingredients

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

Tips:

Use fresh carrots for the best flavor and texture. Grating the carrots by hand will give you the best results. Avoid using a food processor, as this can make the carrots too mushy.
Don't overcook the carrots. They should be tender but still have a slight crunch. Overcooked carrots will make the pie filling too soft.
Use a deep-dish pie plate. This will help to prevent the filling from bubbling over.
Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
Serve the pie with a dollop of whipped cream or ice cream. This will add a touch of sweetness and richness to the pie.

Conclusion:

Honey carrot pie is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of sweet carrots, honey, and spices creates a flavor that is both comforting and satisfying. Whether you are looking for a new Thanksgiving dessert or a sweet treat to enjoy on a cold winter day, honey carrot pie is a great option.