Serious Eats: Recipes
Cook the Book: Cousin Eunice's Grated Carrot Pie
The 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.