Embark on a culinary journey of sweetness and indulgence with the Vegan Carrot Crème Pie, a modern twist on the classic dessert that introduces the vibrant flavor of carrots into a velvety crème filling. This plant-based delight begins with a foundation of vegan graham cracker crust, where the wholesome combination of cracker crumbs, melted coconut oil, and maple syrup sets the stage for the richness that follows.

The heart of this dessert lies in the luxurious Carrot Crème Filling, a fusion of shredded carrots, soaked cashews, coconut cream, and a medley of warm spices. Blended to perfection, the result is a smooth and creamy concoction that encapsulates the essence of carrot cake in each decadent bite. The subtle sweetness of maple syrup, the warmth of cinnamon and ginger, and the fragrant notes of nutmeg create a symphony of flavors that elevates this pie to a realm of culinary sophistication.

Assembled with care in the chilled embrace of the refrigerator, the pie sets into a firm yet luscious consistency, ready to be adorned and presented to eager taste buds. For a finishing touch, garnishes such as vegan whipped cream, chopped nuts, or shredded coconut add layers of texture and visual appeal, turning this dessert into a true feast for the senses.

Slice into this Vegan Carrot Crème Pie to reveal the perfect marriage of a crisp crust and a luxuriously creamy interior. Each bite is a celebration of plant-based decadence, proving that indulgence need not compromise on ethical or flavorful grounds. Whether shared with loved ones or savored in solitude, this pie is a testament to the creative and delectable possibilities that arise in the world of vegan desserts.

Vegan Carrot Creme Pie


For the Crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1/4 cup melted coconut oil or vegan butter
  • 2 tablespoons maple syrup

For the Filling:

  • 2 cups shredded carrots
  • 1 cup raw cashews, soaked in water for at least 4 hours or overnight
  • 1/2 cup coconut cream
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • A pinch of salt


  1. Prepare the Crust:
    • In a bowl, mix the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup until well combined.
    • Press the mixture into the bottom of a pie pan to form the crust.
    • Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes. Allow it to cool.
  2. Prepare the Filling:
    • In a food processor, blend the soaked cashews, shredded carrots, coconut cream, maple syrup, lemon juice, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
  3. Assemble the Pie:
    • Pour the carrot creme filling into the cooled crust and spread it evenly.
  4. Chill:
    • Place the pie in the refrigerator for at least 4 hours or until set.
  5. Serve:
    • Once the pie is set, slice and serve. Optionally, garnish with grated carrots or a sprinkle of cinnamon.

Nutritional Information (Approximate per serving, assuming 8 servings):

  • Calories: ~350 kcal
  • Protein: ~5g
  • Fat: ~20g
  • Carbohydrates: ~40g
  • Fiber: ~3g
  • Sugar: ~20g
  • Sodium: ~150mg