So I have a plan to experiment with making a carrot pie. I can think of two approaches to this.
One would be to create a custard. Carrots aren't very starchy, so that may be a bit of a problem, but not one that some corn starch wouldn't solve.
The other is to make a fruit style pie "stew", maybe with raisins.
What direction would use the characteristics of carrots to their best advantage?