The Saffron Girl » A Paleo-Primal food & travel blog

Carrot Crust

As many of you may know, I’m very active on Instagram posting pictures and following others who share my interests in food and photography. The other day I came across a beautiful and intriguing picture by Farmgirl Gourmet for a pie crust made of sweet potatoes. I was hooked!


However, as I was out of sweet potatoes and had a 5-kilo bag of carrots waiting for my attention, I swapped out the vegetables and then added a few touches of my own. I love the resulting texture and I’m going to be making more of this with other veggies…

I used my crust for a “pseudo” Moroccan bastila or pie made with lamb meat. This crust is great both for savoury and sweet dishes and especially for a quiche, like the Farmgirl Gourmet’s original recipe.



  • 4 cups of grated, and squeezed* carrots
  • 2 tablespoons butter
  • 3 eggs
  • 4 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste
  • 1/2 teaspoon cardamom (optional, and I included it for the lamb bastila, for which I made the crust)


  1. Preheat the oven to 180C (about 350F). Prepare a springform cake tin as follows: butter the bottom and sides and line with parchment paper. The butter is used so the paper will adhere to the pan.
  2. Add some olive oil (or additional, melted butter) on top of the paper and with your hands or a paper towel, spread the oil around the parchment paper. Set aside.
  3. Peel about 6-8 large carrots. I used a hand grater to grate them. Then I squeezed the water (carrot juice) out of them and measured the “dried” results into 4 cups. (I used a dry ingredients U.S. measuring cup.)
  4. Place the grated carrots in a large bowl. Add the butter and eggs, and with your hands mix well, cutting the butter into the mixture.
  5. Add the coconut flour and spices, and knead until all is well blended.
  6. Scoop the carrot mixture into the prepared cake tin and using your hands, spread it out evenly to form a pie shell (covering the sides of the tin as well as the bottom).  
  7. Baking time depends on what you will make with the crust afterwards. I baked mine for 35 minutes and then baked it again with the filling another 25 minutes.

*I squeezed the grated carrots between my hands, eliminating as much carrot juice as possible. (I had about 1/3 cup of juice, which was delicious on its own, after grating and squeezing 4 cups of grated carrots). You can also use a cheesecloth to squeeze the liquid out of the vegetables.


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