Book CoverThe first time I had carrot cake, I was probably six years old. My family was out to dinner at an old-fashioned diner in New York—the kind that had a revolving glass showcase of desserts by the door. I remember the creamy, slightly tangy taste of the frosting; the chewy golden raisins; the tiny carrot made out of orange frosting, decorating the top of my slice—I was completely hooked.

So imagine my delighted surprise to discover a recipe not for carrot cake, but for carrot pie in this week's Cook the Book selection, Sweetie Pies by Patty Pinner. Cousin Eunice's Grated Carrot Pie is a decadent mixture of evaporated milk, eggs, and fragrant spices baked open-face in a single pie crust. The result is a stunning, colorful dessert rich with carrot's earthy sweetness.

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Cousin Eunice's Grated Carrot Pie

Cook the Book: Cousin Eunice's Grated Carrot Pie

About This Recipe

This recipe appears in: In Season: Carrots, Raw, Roasted, Sautéed, and Baked


  • One 9-inch single Flaky Pie Crust, rolled out, fitted into a pie plate, and edge trimmed and crimped
  • 1 1/4 cups peeled and grated carrots
  • 3/4 cup sugar
  • 1 1/2 cups evaporated milk
  • 3 large eggs, well beaten
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon lemon extract


  1. 1

    Preheat the oven to 350°. Prepare the pie crust and set aside.

  2. 2

    In a large bowl, combine the carrots, sugar, and milk. Add the eggs, and mix thoroughly. Add the nutmeg, cinnamon, salt, and lemon extract and blend well.

  3. 3

    Pour the filling into the crust, place in the oven, and bake until a knife inserted in the center comes out clean, 30 to 35 minutes.

  4. 4

    Let cool on a wire rack completely before serving.


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