#carrotpie

“Matey, you’ve got to get some rest!” “One last rematch, Kwaz?” “Eh....maybe one more game wouldn’t hurt.”

Think pumpkins are getting a little too big for their britches? This yummy carrot pie is a great alternative and a fantastic addition to any holiday (THANKSGIVING?) table. Inspired by Turkish carrot candy and Afghan carrot pudding, my version features walnuts, coconut, cinnamon, and cardamom.

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Ingredients:

Crust:

2 cups gf flour (can use all purpose if not gf)

½ tsp salt

⅓ cup coconut oil (solid, unrefined) YOU WANT COCONUT FLAVOUR

¼ cup walnut oil

cold water as needed, if needed

Filling:

3 cups carrot (1 cup shredded)

2 tbs arrowroot flour (or cornstarch)

1.5 cups coconut milk

2 tbs molasses

1 cup sugar

1 tbs cinnamon

2 tsp cardamom

Garnish:

powdered walnut

desiccated coconut

Instructions:

For crust:

Mix flour and salt. Add in coconut oil in small pieces. Either by hand or with food processor, work until you have small pieces. Add in walnut oil and blend/work until you have a dough. Add water if needed. Press into a pie plate and pre-bake for 15 mins at 350F (180C).

For filling:

Chop two cups of carrots into small pieces and boil until fork-tender. Puree. Shred a third cup and boil until just under fork tender. Set aside.

Dissolve your arrowroot flour/cornstarch in water. Add to your milk. Then add molasses, sugar, and spices. Add this liquid mixture to the carrot puree. Mix well and fold in carrot shreds before pouring into the pie shell.

Bake for 40-60 mins at 350F (180C) until center isn’t TOO jiggly. Cover sides of crust with aluminum foil to prevent too much browning, if necessary.

Dust sides of pie with walnuts and coconut. Let cool and refrigerate before serving.