ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chai Carrot Pie

Photo: Hector Manuel Sanchez
Active time 1 hr, 15 mins
Total time 5 hrs

Serves 12 (serving size: 1 slice)

Staple spice-rack spices create all the depth of classic chai tea in this luscious, carrot-packed, whole-grain dessert. It’s a cross between a play on pumpkin pie and carrot cake: The texture and flavor are reminiscent of the former, and the layers—cream cheese mixture on the bottom, spiced carrot filling on top—are inspired by the latter. To get a big head start, you can make and freeze the crust up to a week ahead. A combination of butter and shortening in the crust is ideal—butter for its rich flavor, and shortening to create a flaky texture. We recommend Earth Balance shortening (found with the other shortenings in large supermarkets or health-focused stores) because, unlike most other shortenings, it contains no trans fats.



  • 5.75 ounces unbleached all-purpose flour (about 1 1/3 cups)
  • 3 ounces white whole-wheat flour (about 3/4 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 cup vegetable shortening (such as Earth Balance), chilled (see Note below)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 4 to 5 Tbsp. ice-cold water


  • 6 ounces 1/3-less-fat cream cheese, softened
  • 9 tablespoons granulated sugar, divided
  • 1 1/4 teaspoons vanilla extract, divided
  • 3 large eggs, divided
  • 1 1/2 pounds carrots, peeled, trimmed, and cut into 1/2-in. pieces
  • 6 cups water
  • 3/4 cup evaporated 2% milk
  • 1/3 cup packed light brown sugar
  • 1 tablespoon fresh orange juice
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground fennel seeds
  • 2 tablespoons sliced almonds

Nutrition Information

  • calories 291
  • fat 12.2 g
  • satfat 5.2 g
  • monofat 3.8 g
  • polyfat 1.7 g
  • protein 7 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 65 mg
  • iron 2 mg
  • sodium 334 mg
  • calcium 105 mg
  • sugars 20 g
  • Est. Added Sugars 15 g

How to Make It

  1. Prepare the crust: Whisk together flours, 1/2 teaspoon salt, and baking powder in a large bowl. Add shortening and butter; combine, using your fingers, until shortening and butter are well distributed and small clumps begin to form. Stir in 2 tablespoons ice-cold water. Add up to 3 additional tablespoons water, 1 teaspoon at a time; combine, using your fingers, until dough begins to come together. Turn dough out on a lightly floured surface; gently knead 1 to 2 times. Shape into a ball; flatten into a disk, and wrap tightly in plastic wrap. Chill 20 minutes.

  2. Unwrap dough; transfer to lightly floured surface. Roll to a 10- to 11-inch circle; fit into a 9-inch glass pie plate. Fold edges under, and crimp. Freeze for 45 minutes (or up to 2 months).

  3. Preheat oven to 375°F.

  4. Prepare the filling: Beat cream cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla, and 1 egg with an electric mixer at medium speed until smooth. Chill until ready to use.

  5. Bring carrots and 6 cups water to a boil in a medium saucepan over high heat. Boil until carrots are tender, about 25 minutes; drain well. Place carrots, evaporated milk, brown sugar, orange juice, vinegar, 3/4 teaspoon salt, ginger, cardamom, cinnamon, nutmeg, fennel seeds, remaining 5 tablespoons granulated sugar, and 3/4 teaspoon vanilla in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Transfer carrot mixture to a bowl. Whisk in remaining 2 eggs.

  6. Transfer chilled cream cheese mixture to prepared crust, smoothing with a rubber spatula. Carefully spoon carrot mixture over cream cheese mixture, making sure not to mix into the cream cheese; smooth into an even layer.

  7. Bake at 375°F for 15 minutes. Reduce oven temperature to 325°F; sprinkle almonds over pie. Bake just until set, 40 to 45 more minutes. Cool completely on a wire rack, about 45 minutes; chill 2 hours before serving.

  8. Note: We recommend seeking out Earth Balance shortening because, unlike most other shortenings, it contains no trans fats.