Dulce de Leche Carrot Cake Pie

Dulce de Leche Carrot Cake Pie

Course: Dessert
Keyword: cake
Servings: 8 people
Calories: 301kcal
So easy to make using prepared food but looks so elegant
Print Recipe


  • 4 c Blue Bunny carrot cake ice cream softened
  • 1 prepared graham cracker crust
  • 3 red apples
  • 2 Tbsp caramel sauce
  • tsp lemon juice
  • ¼ c roasted salted pecan halves


  • Spread softened ice cream evenly in crust; cover and freeze at least 4 hours or until solid.
  • Ten minutes before serving, remove from freezer; uncover and set aside.
  • For glazed apples: thinly slice apples, leaving peel on. In large nonstick skillet over medium heat toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often. Put apple slices in a bowl to prevent overcooking while you prepare desserts.
  • Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with pecans. Serve immediately.


Calories: 301kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 243mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg