Sweet & spicy carrot pie with nut crust

Sweet & spicy carrot pie with nut crust


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Nuts add healthy fats and rich flavour to a crust in which most of the butter has been replaced by vegetable oil.

Lynn Lewis

Serves: 8 

  • ½ cup (50 g) walnuts, lightly toasted
  • ½ cup (70 g) hazelnuts, lightly toasted
  • 1 cup (125 g) marie biscuit or wheat biscuit crumbs
  • ¼ cup (60 g) packed brown sugar
  • 1¼ teaspoons cinnamon
  • 1¼ teaspoons ground ginger
  • 3 tablespoons vegetable oil or light olive oil
  • 2 tablespoons butter, melted
  • 500 g carrots, peeled and cut into chunks
  • 1 cup (200 g) white sugar
  • 1 tablespoon plain flour
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • pinch of cloves
  • 4 large eggs, lightly beaten
  • ¾ cup (185 ml) milk

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. For the crust, combine walnuts and hazelnuts in a food processor. Pulse until coarsely chopped. Add biscuit crumbs, brown sugar, ¼ tsp cinnamon and ¼ tsp ground ginger. Pulse two or three times to combine. Add the oil and melted butter. Pulse until crumbs are evenly moistened. Press crumb mixture over bottom and side of a 23 cm deep pie plate.
  2. Place carrot in a large pot of lightly salted boiling water to cover; cook until tender, about 20 minutes. Drain well. Purée in a food processor. Leave to cool slightly.
  3. Preheat oven to 200°C. Stir sugar, flour, remaining ginger and cinnamon, salt, nutmeg and cloves in a small bowl. Add to carrot purée in food processor; process to combine. Add the eggs and milk; process until smooth and thoroughly blended. Pour mixture into crust.
  4. Bake until a skewer inserted in the centre of the pie comes out clean, about 45 minutes. Serve warm or cool to room temperature. Or, refrigerate for several hours.

fresh ideas

If whole cranberries are unavailable, substitute 1½ cups (about 400 g) whole-berry cranberry sauce. Heat gently, just to soften. Stir in pecans and cool mixture before using.

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