This creamy ginger spiced carrot tart with its cinnamon pecan crust is a nice alternative to pumpkin pie for your holiday table.
I prefer to keep my desserts on the simple side as you may know by now, and this ginger spiced carrot tart is just that ... sweet and simple.
While I like the concept of pie for dessert (particularly around the holidays) in reality I can never muster up the courage to make one (especially a double crusted pie). Tarts on the other hand are a different story, so I make tarts.
You will find many tart pans in my cupboards; they make dessert-making easy with their varied shapes and pretty edges that excuse all flaws. Add a press-in crust and a no-bake filling and we are in business.
Although nothing is quite as festive as pumpkin for dessert this time of year, I think you’ll find that this ginger spiced carrot tart makes a great addition to your holiday table.
With its creamy, ginger and carrot-kissed filling and its cinnamon-laced graham cracker-like crust it will give traditional pumpkin pie a run for its money. The filling is rich and smooth thanks to the help of cashews, coconut oil and coconut butter; ground pecans and coconut sugar offer great texture to the crust. Fresh pressed carrot juice and spicy ginger add a kick of unexpected flavor, while cinnamon brings the comforting flavor of the holidays to the mix.
Serve it with a little whipped coconut cream on the side, or just keep it simple and top with a few toasted pecans instead.
With its creamy, ginger and carrot kissed filling and its cinnamon laced graham cracker-like crust this ginger spiced carrot tart will give traditional pumpkin pie a run for its money.
For the crust:
- ¼ cup/30g golden raisins
- 1 ¼ cups/150g raw pecans
- ½ cup/ 40g unsweetened shredded coconut
- ¼ teaspoon ground cinnamon
- 2 Tablespoons/ 24g coconut sugar
- ⅛th teaspoon of sea salt
- ½ teaspoon filtered water to bind
For the filling:
- ½ cup/56g raw cashews, soaked in water for at least 4 hours and well drained
- ¼ cup/60ml maple syrup
- 2 Tablespoons/30ml coconut oil, in liquid state
- 2 Tablespoons/32g coconut butter, in liquid state
- 4 oz /118ml fresh pressed carrot juice (either homemade or store bought but not pasteurized)
- ½ inch piece of fresh ginger, peeled and grated
- A pinch of sea salt
For the crust:.
- Place the raisins, pecans, coconut, cinnamon, coconut sugar and salt in the bowl of a food processor and pulse until the mixture starts to look like crumbs, adding a ½ teaspoon of water as needed.
- Transfer the mixture to either a greased 8" tart pan with removable bottom or 9x5 loaf pan lined with parchment (to make bars). Flatten the mixture firmly and evenly in the pan using your hands or the back of a spoon.
- Set in freezer while you make the filling.
For the filling:
- Blend all the ingredients in a high speed blender. Fill chilled tart shell. Chill in the fridge, uncovered overnight to set.
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Amount Per Serving: Calories: 305Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 14mgSodium: 327mgCarbohydrates: 20gFiber: 2gSugar: 13gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.