Picture this: the comforting scent of cinnamon and nutmeg dancing through your kitchen as freshly grated carrots mingle with a tender, spiced crust, all topped with a swoon-worthy blanket of velvety cream cheese frosting. This Carrot Cake Dessert Pizza with Cream Cheese Frosting takes everything you love about classic carrot cake and turns it into a playful, shareable masterpiece. Whether you’re hosting a gathering, celebrating a holiday, or just treating yourself to a weekend baking adventure, this recipe is guaranteed to steal the show. It’s proof that dessert pizza isn’t just for fruit and chocolate—carrots can absolutely be the star of the show.
Why This Recipe Works
- Effortless assembly: No complicated layering here—just press, top, bake, and enjoy.
- Perfect texture harmony: A slightly crisp, cookie-like crust meets a soft carrot topping and luscious frosting.
- Endless customization: Tweak the spices, nuts, or frosting design to make it your own.
The Story Behind the Sauce
Carrot cake has humble beginnings, dating back to medieval Europe when carrots were used as a natural sweetener. This Carrot Cake Dessert Pizza with Cream Cheese Frosting gives that tradition a modern twist, blending the communal joy of pizza with the nostalgic flavors we all adore.
Essential Ingredients & Tools
For the Crust
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, softened (or margarine for a dairy-free option)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the Topping
- 1 ½ cups finely grated carrots (about 3 medium)
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup chopped walnuts (optional, but highly recommended)
For the Frosting
- 8 oz cream cheese, softened (or dairy-free cream cheese)
- ¼ cup unsalted butter, softened (or coconut oil)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tsp milk (as needed for consistency)
Tools You’ll Need
- 12-inch pizza pan (or a baking sheet in a pinch)
- Hand mixer (or a sturdy whisk and elbow grease)
- Box grater
- Parchment paper
Serves: 8 | Prep: 20 min | Cook: 18 min | Total: 50 min
How to Make Carrot Cake Dessert Pizza with Cream Cheese Frosting
- Preheat & Prep Your Pan
Fire up your oven to 375°F (190°C)—this ensures your crust bakes evenly and turns a beautiful golden brown. Line your pizza pan with parchment paper to prevent sticking and make cleanup a breeze.
- Make the Crust
In a bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp fine sea salt, and 1 tsp ground cinnamon. In another bowl, cream the ½ cup (1 stick) unsalted butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar until light and fluffy (about 2–3 minutes). This step is key for a tender crust. Add the 1 large egg and 1 tsp pure vanilla extract, mixing just until combined. Gently fold in the dry ingredients—don’t overmix, or your crust could turn tough. Press the dough into a 10-inch circle on the pan (slightly smaller than the pan to allow for spreading). Pre-bake for 8 minutes to set the foundation before adding the topping.
- Prepare the Topping
Grate your 1 ½ cups finely grated carrots finely using the small holes of a box grater. Here’s a pro tip: squeeze the grated carrots in a clean kitchen towel to remove excess moisture. This keeps your crust from getting soggy. Mix the carrots with ¼ cup packed light brown sugar, 1 large egg, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ cup chopped walnuts (if using). The egg helps bind everything together so the topping stays put. Spread this mixture evenly over the warm, partially baked crust.
- Bake & Cool
Bake for 15–18 minutes until the topping is set and the edges are lightly golden. Let it cool completely on a wire rack—this stops the residual heat from overcooking the crust and ensures your frosting won’t melt when you spread it on.
- Frost & Serve
Beat the 8 oz cream cheese and ¼ cup unsalted butter until smooth, then gradually add the 1 ½ cups powdered sugar and 1 tsp vanilla extract. Adjust the consistency with 1–2 tsp milk—1 tsp for a thick frosting, 2 tsp for a drizzle. Spread it over the cooled pizza. For clean, picture-perfect slices, chill for 15 minutes before cutting with a sharp knife.
Pro Technique
Mastering Moisture
Carrots love to release water, which can turn your crust into a soggy mess. Squeezing them thoroughly is non-negotiable—aim to remove 2 tbsp of liquid per 1 ½ cups grated carrots. A lint-free towel or cheesecloth works best. For extra insurance, blot the carrots again after mixing with the egg to catch any lingering moisture.
Temperature Matters
The two-stage baking process (pre-baking the crust, then adding the topping) is the secret to a crisp base. If the edges start browning too fast, tent them with foil after 10 minutes. And always, always let the pizza cool before frosting—warm surfaces make the cream cheese slide right off.
Chef’s Wisdom
Baking Evenly
A 10-inch circle is the Goldilocks zone for this recipe—thick enough to hold the topping but thin enough to bake evenly. Press the dough gently to avoid compacting it, which can lead to a tough crust. For a perfectly even surface, use the bottom of a measuring cup to smooth it out.
Frosting Like a Pro
Room-temperature butter and cream cheese (around 65°F) blend smoothly without lumps. If your frosting feels too soft, pop it in the fridge for 15 minutes before whipping it again—this re-emulsifies the fats for a silky texture. Pipe it with a star tip for fancy swirls, or keep it rustic with a spatula.
Storage & Freshness Guide
Short-Term Storage
Cover leftovers with plastic wrap and refrigerate for up to 2 days. Place parchment between slices to prevent sticking. The crust will soften slightly but still taste delicious.
Freezing for Later
Freeze unfrosted components separately: Wrap the baked crust and topping in plastic, then foil, for up to 1 month. Thaw overnight in the fridge and frost before serving.
Food Safety Note
Cream cheese frosting is perishable—discard if left at room temperature for over 2 hours. Store frosting in an airtight container; give it a good stir if it separates.
Nutrition Profile
This dessert strikes a balance between indulgence and wholesome ingredients like carrots and nuts. Here’s what you’re looking at per serving:
- Calories: 480
- Protein: 6g
- Carbohydrates: 65g
- Fat: 22g
- Fiber: 2g
Ingredient Variations and Their Impact
Gluten-Free Crust
Swap: Use 1:1 gluten-free flour blend + ½ tsp xanthan gum to mimic gluten’s binding power.
Upgrade: Add 1 tbsp almond flour for a nutty depth and better texture.
Vegan Version
Swap: Opt for dairy-free cream cheese and butter, and a flax egg (1 tbsp ground flax + 3 tbsp water).
Upgrade: Replace butter with ¼ cup refined coconut oil (melted and cooled) for extra richness.
Nut-Free Option
Swap: Skip the walnuts and try ¼ cup toasted coconut for crunch.
Upgrade: Sprinkle pumpkin seeds on top after baking for a salty contrast.
Spiced Frosting
Swap: Add ½ tsp cardamom or ginger to the frosting for warmth.
Upgrade: Swirl in 2 tbsp caramel sauce for a decadent ribbon effect.
Mini Pizza Bites
Swap: Divide the dough into 12 portions and bake in a muffin tin for 10–12 minutes.
Upgrade: Top each mini pizza with a candied carrot curl for a fancy touch.
Perfect Pairings
Complementary Dishes
- Vanilla Ice Cream: The cool creaminess contrasts the warm spices, melting into the frosting for a sauce-like effect.
- Fresh Berry Salad: Tart berries (like raspberries or blackberries) cut through the sweetness and add a refreshing bite.
Drinks
- Spiced Chai Tea: Its cinnamon and clove notes echo the dessert’s warmth, while the slight astringency cleanses your palate.
- Cold Brew Coffee: Smooth and low-acid, it won’t overpower the dessert’s subtle spices.
Something Sweet
- Candied Ginger: Tiny pieces add a spicy kick and chewy texture.
- Honey-Drizzled Figs: Their floral sweetness pairs beautifully with the earthy carrots.
FAQs
Q: Can I use pre-shredded carrots?
A: Freshly grated carrots are a must—they have the right moisture and texture.
Q: How do I prevent a soggy crust?
A: Squeeze those carrots like your dessert depends on it (because it does), and let the pizza cool before frosting.
Q: Can I make this ahead?
A: Absolutely! Prep the dough and frosting a day in advance, then bake the topping the day you plan to serve.
Carrot Cake Dessert Pizza with Cream Cheese Frosting: A Sweet Twist You’ll Want to Slice Into Again and Again
Try my Carrot Cake Dessert Pizza with Cream Cheese Frosting—a playful twist on classic carrot cake that's easy to make and impossible to resist. Get the recipe now!
Ingredients
For the Crust:
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1 ½ cups all-purpose flour
-
1 tsp baking powder
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¼ tsp fine sea salt
-
1 tsp ground cinnamon
-
½ cup unsalted butter (softened)
-
½ cup packed light brown sugar
-
¼ cup granulated sugar
-
1 large egg
-
1 tsp pure vanilla extract
For the Topping:
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1 ½ cups finely grated carrots
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¼ cup packed light brown sugar
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1 large egg
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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½ cup chopped walnuts
For the Frosting:
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8 oz cream cheese (softened)
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¼ cup unsalted butter (softened)
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1 ½ cups powdered sugar
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1 tsp vanilla extract
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1–2 tsp milk
Instructions
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Preheat oven to 375°F (190°C). Line a pizza pan with parchment paper.01
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Whisk flour, baking powder, salt, and cinnamon. Cream butter and sugars, then add egg and vanilla. Fold in dry ingredients. Press into a 10-inch circle and pre-bake for 8 minutes.02
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Squeeze grated carrots to remove moisture. Mix with brown sugar, egg, spices, and walnuts. Spread over crust.03
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Bake for 15–18 minutes. Cool completely.04
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Beat cream cheese and butter, then add powdered sugar and vanilla. Adjust consistency with milk. Spread over cooled pizza.05
