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Layers of Carrot Cake Oreo truffle filling, sweetened cream cheese filling, whipped cream, and a border of delicious carrot cake all in a sweet Golden Oreo crust!

Carrot Cake Cream Pie

Layers of Carrot Cake Oreo truffle filling, sweetened cream cheese filling, whipped cream, and a border of delicious carrot cake all in a sweet Golden Oreo crust!
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Prep Time 2 hours
Cook Time 30 minutes
Refrigeration Time 4 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Carrot Cake:

  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • Dash nutmeg
  • Dash ground ginger
  • Dash ground cloves
  • 3 ounces freshly-grated carrots*
  • ½ cup granulated sugar
  • 1 egg
  • ¼ cup Greek yogurt
  • ½ teaspoon vanilla
  • 2 Tablespoons coconut oil melted to liquid form

Crust:

  • 2 cups crushed Golden Oreos**
  • 4 Tablespoons butter melted

Truffle Layer:

  • 18 Carrot Cake Oreos
  • 4 ounces cream cheese

Cream Filling Layer:

  • 8 ounces cream cheese
  • 1 ¼ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup heavy cream

Whipped Cream:

  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla

To Finish:

  • ½ cup chopped toasted walnuts optional
  • Caramel topping***

Instructions
 

Make the Carrot Cake:

  • Preheat the oven to 350ºF and line a 6-inch cake pan with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Toss in the grated carrots until evenly coated; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, egg, Greek yogurt, and vanilla, and mix on high until thoroughly incorporated, about 2 minutes. With the mixer on low, slowly drizzle in the coconut oil. Pour this mixture into the flour-carrot mixture and use a rubber spatula to gently fold everything together.
  • Pour batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out with a few crumbs attached. Remove cake from the oven and allow to cool completely.

Make the Crust:

  • In a large mixing bowl, use a fork to combine the crushed Oreos with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan. Chill crust in freezer while you work on the truffle layer.

Make the Truffle Layer:

  • In a food processor, pulse the Carrot Cake Oreos until broken into fine crumbs. Add the cream cheese and continue pulsing until well blended. Spread truffle filling evenly into the crust. Return to the freezer.

Make the Cream Filling Layer:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and vanilla together until smooth and combined.
  • Switch out the paddle attachment for the whisk attachment. With the mixer on low speed, slowly stream in the heavy cream. Once all the cream has been added, turn the mixer up to high and continue beating until fluffy. Spread mixture on top of the truffle layer, then return to freezer.

Make the Whipped Cream:

  • Return the mixing bowl and whisk attachment to the mixer (no need to wash them). To the bowl, add the heavy cream, sugar, and vanilla. Beat on high until light and fluffy. Spread whipped cream on top of the cream filling.
  • Cut the cooled carrot cake into cubes, then place them evenly around the border of the pie. Refrigerate pie for at least 4 hours, or overnight.

To Finish:

  • Sprinkle the chopped nuts on top of the pie. Cut into slices, and serve with a drizzle of caramel sauce on top. Pie will stay fresh, covered and stored in the refrigerator for up to 5 days.

Notes

*Do NOT use the store-bought already shredded carrots. They're much dryer than freshly-grated, therefore the cake won't turn out moist if you use them.
**If you use the double-stuffed Golden Oreos, you might have to add a little more than 2 cups.
***I used Smucker's Caramel Topping.