Carrot Pudding Pie

I had a bunch of carrots I needed to use up, so I decided to make carrot pudding pie today. The kids have already tore it up so I think it's pretty good.

Ingredients:

Cake

• ¼ cup vegetable oil
• ▢¾ cup granulated sugar
• ▢1 large egg
• ▢2 teaspoons baking powder
• ▢½ teaspoon salt
• ▢1 teaspoon cinnamon
• ▢1 ½ cups all-purpose flour
• ▢½ cup milk
• ▢2 cups shredded carrots grate your own, not pre-shredded
• 
  

Topping

• ▢½ cup brown sugar 
• ▢2 teaspoons cinnamon
• ▢2 tablespoons butter melted
• 
  

Drizzle

• ▢¾ cup powdered sugar
• ▢½ teaspoon vanilla extract
• ▢1 tablespoon heavy whipping

• ▢
  ¼ cup vegetable oil
  
  ▢
  ¾ cup granulated sugar
  
  ▢
  1 large egg
  
  ▢
  2 teaspoons baking powder
  
  ▢
  ½ teaspoon salt
  
  ▢
  1 teaspoon cinnamon
  
  ▢
  1 ½ cups all-purpose flour
  
  ▢
  ½ cup milk
  
  ▢
  2 cups shredded carrots grate your own, not pre-shredded

Preheat your oven to 350 degrees. Shred your carrots.

Add all the Cake ingredients together and place in a pie dish. 

Make your topping in a separate bowl and add to the top of the cake mix and place in the oven for 30 minutes.

I had to break out the good china for this Carrot pudding pie because it was delicious!

Make the drizzle and when it comes out of the oven drizzle it all over the pie, let it cool.

Cut yourself a slice and enjoy!