📋 Easter Pizza: Carrot Cake Dessert Pizza Recipe

carrot cake dessert pizza slice being removed from pizza

5 from 6 votes

📋 Easter Pizza: Carrot Cake Dessert Pizza Recipe

With a cookie crust, carrot cake flavors like cinnamon, toasted walnuts, crushed pineapple and whipped cream, chocolate cream cheese, candied carrots and an orange glaze, this Carrot Cake Dessert Pizza is not only fun to eat and make, it's a unique Carrot pizza and Easter dessert!

Course Dessert, Snack

Cuisine American, Canadian

Keyword carrot cake, dessert pizza

Special Diet Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings slices

Calories 444kcal

Author Terri Gilson

Equipment

Ingredients

Cookie Pizza Crust

496 g -pkg of sugar cookie mix or use a homemade cookie recipe (see recipes in NOTES)

Carrot cake pizza toppings

250 g -container chocolate cream cheese (or make your own - see recipe in NOTES)
2 cups whipped cream- with granulated white sugar added to your liking I use ¼ cup of sugar– whipped topping can be substituted
128 ml -jar of pureed carrots (baby food) OR ½ cup cooked and pureed carrot
1 teaspoon vanilla extract
1 teaspoon cinnamon
398 ml -can crushed pineapple, drained *use a fine mesh strainer to drain and squeeze as much liquid out as possible
½ cup toasted walnuts
¼ cup medium shredded coconut *preferably unsweetened coconut flakes
⅓ cup raisins-optional

Orange Glaze

½ cup orange juice
¼ cup lemon juice
½ cup water
2 tablespoon cornstarch
¾ cup white granulated sugar

Garnish

candied carrots - optional - see recipe in NOTES

Instructions

Preheat oven to 375 degrees F/190 degrees C. Spray a 12- inch pizza pan with non- stick cooking spray

Cookie Pizza Crust:

Mix cookie dough as per package directions or per homemade cookie dough recipe (in NOTES)
496 g -pkg of sugar cookie mix
Roll the dough out to ¼ inch thickness directly onto pizza pan . Make it a little thicker at the edges, as a pizza crust would be.
Bake pizza crust for 8-10 minutes (depending on the recipe you are using) in preheated oven or until edges begin to brown lightly. Cool completely. *It may not look perfect coming out, but it doesn't matter, as it will be covered up. If it puffs up while baking, just poke those spots with a toothpick or cake tester.

Pizza Topping:

Spread 1 container ( about 1 cup) of chocolate cream cheese over the cookie pizza crust.
250 g -container chocolate cream cheese

Toasted Walnuts

Preheat oven to 350°F/176 degrees C. Arrange walnuts on a cookie sheet in a single layer.
½ cup toasted walnuts
Bake 8 to 10 minutes until fragrant, checking frequently.

Assembly:

In a separate bowl, mix pureed carrots (baby food) with whipped cream and 1 teaspoon cinnamon and vanilla extract and spread over top of chocolate cream cheese.
2 cups whipped cream- with granulated white sugar added to your liking, 128 ml -jar of pureed carrots (baby food), 1 teaspoon cinnamon
Sprinkle crushed pineapple, raisins (optional), toasted walnuts and coconut over pizza.
398 ml -can crushed pineapple, drained, ¼ cup medium shredded coconut, ⅓ cup raisins-optional, 1 teaspoon vanilla extract
Add Candied Carrots, if desired.
candied carrots - optional - see recipe in NOTES

Glaze:

Mix ingredients together in small saucepan and heat over medium on stove top until thickened. Cool slightly and drizzle over pizza and serve. *This can also be chilled to serve at a later time.
¼ cup lemon juice, ½ cup water, 2 tablespoon cornstarch, ¾ cup white granulated sugar, ½ cup orange juice

Notes

*NOTE: Candied Carrots Recipe (optional topping)

**NOTE: How to Make your own Chocolate Cream Cheese

***NOTE: Optional Homemade Cookie Pizza Crust Recipes:

📖Variations:

Sugar Cookie Dough for Pizza Crust

Gingerbread Pizza Crust Recipe:

Ingredients:

2 ¼ cup all purpose flour

1 teaspoon cinnamon

½ teaspoon ginger

⅛ teaspoon salt

¼ teaspoon baking powder

½ cup light corn syrup

½ cup packed light brown sugar

⅓ cup margarine

¼ cup cream cheese softened

Directions:

Preheat oven to 350 degrees F. Spray a 12 inch pizza pan with non-stick cooking spray.
Stir the dry gingerbread ingredients (flour, cinnamon, ginger, salt and baking powder) together in a large bowl. Set aside.
Combine light corn syrup, light brown sugar and margarine in a 2 quart saucepan. Stir constantly over medium heat on stove top until margarine is melted
Stir the liquid into the flour mixture, then add the softened cream cheese. Mix well with a spoon, then using hands as dough becomes stiff.
Chill the dough until it is easy to handle (about 10 minutes). Roll the dough out to ¼ inch thickness directly onto pizza pan . Make it a little thicker at the edges, as a pizza crust would be.
Bake pizza crust for 20 -25 minutes in preheated oven or until edges begin to brown lightly. Cool completely.

Expert Recipe Tips:

Perfect Cookie Crust. If using homemade cookie dough, chill it for 10-15 minutes before rolling it out. This makes it easier to handle and prevents spreading while baking. Roll the dough evenly to ¼-inch thickness—too thin, and it may break; too thick, and it won’t crisp up properly. To avoid bubbles forming in the crust while baking, poke a few holes with a fork before putting it in the oven.

Enhancing the Carrot Cake Flavor. Use baby food carrots for convenience, but if making your own puree, steam the carrots instead of boiling to retain more flavor and nutrients. Add a pinch of nutmeg or ginger along with cinnamon for extra depth in the carrot-flavored layer.

Making the Chocolate Cream Cheese Layer Smooth. If your chocolate cream cheese is too firm, let it sit at room temperature for 10-15 minutes before spreading. Use an offset spatula for an even, smooth layer.

Properly Draining Pineapple. Too much moisture can make the dessert soggy. Drain crushed pineapple using a fine mesh strainer and gently press out excess liquid with the back of a spoon.

Whipped Cream Tips. For stiff peaks, use cold heavy whipping cream (33-36% fat) and chill the bowl and beaters for 10 minutes before whipping. Sweeten to taste—¼ cup sugar per 2 cups of cream is a good starting point.

Drizzling the Glaze Perfectly. Let the glaze cool slightly before drizzling—it should be thick but pourable. Use a small spoon or piping bag to control the drizzle for a neater presentation.

Nutrition