Step 1

Brown the butter. Take the butter and melt it in a pot over medium high heat. It will begin to bubble after 2-3 mins. Stir every few seconds and remove from heat once it browns, about 5 mins. Set aside.

Step 2

In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and a generous pinch of salt and stir to combine. Set aside.

Step 3

In a large bowl combine the brown butter with brown sugar until fully moistened. Add the egg and vanilla and stir to combine. Then add in the shredded carrots.

Step 4

Add half the flour mixture into the wet batter and stir to incorporate before adding the second half. Pour the batter into the pie crust and bake for 25-30 mins or until a toothpick stuck into the center comes out clean.

Step 5

Meanwhile make the frosting. Beat together cream cheese and butter until fully combined and smooth. Beat in powdered sugar, milk, and vanilla until it forms a silky smooth frosting.

Step 6

Take 2/3 of the frosting and color it with orange food coloring. Color the other 1/3 with green. Move them into piping bags and pipe the green frosting around the edge of the pie in a circle, then fill the center with the orange, moving in a swirl motion from the inside out.

Step 7

Place the pie into the fridge to cool for at least and hour or two. When ready to serve, cut into THE CUTEST LITTLE CARROT SLICES EVER and enjoy!!!