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Ingredients
  • subheading: FOR THE CARROT CAKE PIE:
  • 1 store-bought pie crust, defrosted
  • 1 cup all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ¼ cup vegetable oil
  • 1 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded carrots, about 2 to 3 medium-sized carrots
  • subheading: FOR THE FROSTING:
  • 6 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ⅛ teaspoon fine salt
  • 1 to 2 tablespoons milk or heavy cream, room temperature
  • Orange and green food gel
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