Indulge your taste buds in a delightful culinary journey with our Vegan Carrot Creme Pie, a harmonious blend of sumptuous textures and rich flavors. This plant-based dessert offers a guilt-free treat that marries the goodness of wholesome ingredients with the luscious appeal of a classic creme pie.

Crust Mastery: The foundation of this delectable creation begins with a meticulously crafted crust. Combining 1 1/2 cups of vegan graham cracker crumbs with 1/4 cup of melted coconut oil and a touch of maple syrup results in a perfectly balanced, crisp base that provides a satisfying contrast to the creamy filling.

Carrot Creme Filling Elegance: Elevating this dessert to a new level of sophistication is the tantalizing carrot creme filling. The marriage of shredded carrots, soaked cashews, coconut cream, and a symphony of warm spices such as cinnamon, ginger, and nutmeg, culminates in a velvety, flavorful concoction. The addition of maple syrup, melted coconut oil, and a hint of vanilla extract creates a luxurious texture that promises to please even the most discerning palates.

A Symphony of Nutrition: Beyond its exquisite taste, this Vegan Carrot Creme Pie is a nutritional powerhouse. Cashews contribute healthy fats and protein, while carrots infuse a dose of vitamins and antioxidants. The coconut cream not only adds a delightful creaminess but also brings in a wealth of medium-chain triglycerides, offering a boost of sustained energy.

Coconut Whipped Cream Crown: To crown this masterpiece, a cloud of Coconut Whipped Cream adds a touch of elegance. Prepared from chilled coconut milk, powdered sugar, and vanilla extract, this ethereal topping enhances the pie with a light, sweet note. The coconut whipped cream perfectly complements the carrot creme filling, creating a blissful union of flavors.

Serving and Indulgence: After refrigerating for a minimum of four hours, slice this culinary marvel into portions that promise sheer indulgence. Optionally garnish with additional shredded carrots or a sprinkle of cinnamon for an extra visual and aromatic treat. Serve chilled and savor the moment as each forkful delivers a symphony of taste and nutrition.

Conclusion: Our Vegan Carrot Creme Pie transcends the boundaries of conventional desserts, proving that plant-based indulgences can be both decadent and nourishing. Experience the fusion of flavors, textures, and nutrition in every blissful bite, making this pie a timeless addition to your repertoire of wholesome culinary delights.



For the Crust:

  • 1 1/2 cups graham cracker crumbs (ensure they are vegan)
  • 1/4 cup melted coconut oil
  • 2 tablespoons maple syrup

For the Carrot Creme Filling:

  • 2 cups shredded carrots
  • 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • A pinch of salt

For the Coconut Whipped Cream (Topping):

  • 1 can (14 ounces) full-fat coconut milk, refrigerated overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


1. Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
  • Press the mixture into the bottom of a pie dish to form the crust.
  • Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

2. Carrot Creme Filling:

  • In a food processor, blend the soaked cashews, shredded carrots, coconut cream, maple syrup, melted coconut oil, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and creamy.
  • Pour the carrot creme filling into the cooled crust, spreading it evenly.
  • Refrigerate the pie for at least 4 hours or until the filling is set.

3. Coconut Whipped Cream:

  • Scoop the thick coconut cream from the refrigerated coconut milk can into a bowl. Leave the watery part behind or save it for another use.
  • Using a hand mixer or stand mixer, whip the coconut cream until it becomes fluffy.
  • Add powdered sugar and vanilla extract, and continue to whip until well combined.
  • Spread the coconut whipped cream over the chilled carrot creme pie.

4. Serve:

  • Slice the pie into pieces and serve chilled.
  • Optionally, garnish with additional shredded carrots or a sprinkle of cinnamon on top.