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Bake-Off® Contest 45, 2012
Hunt Valley, Maryland

Carrot Cake Tart

Love carrot cake? Love pie? Bake them together in an ultimate dessert with cream cheese frosting and over-the-top caramel drizzle!

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  • prep time 30 min
  • total time 3 hr 10 min
  • ingredients 19
  • servings 12
 

Ingredients

Tart

1
Pillsbury® refrigerated pie crust, softened as directed on box
1/4
cup unsalted butter, melted, cooled slightly
1
cup packed light brown sugar
1/3
cup light corn syrup
2
eggs
2/3
cup Pillsbury BEST® All Purpose Flour
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups shredded carrots
1/2
cup raisins
1/2
cup chopped pecans

Frosting

2
packages (3 oz each) cream cheese, softened
2
tablespoons unsalted butter, softened
1 1/2
cups powdered sugar
1/2
teaspoon pure vanilla extract

Garnish

12
whole praline pecans
1/2
cup caramel syrup
12
carrot curls, if desired*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place large cookie sheet on middle oven rack. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges.
  • 2 In large bowl, beat 1/4 cup melted butter, brown sugar and corn syrup with electric mixer on medium speed until blended; beat in eggs until blended. Add flour, cinnamon, baking soda and salt; beat on low speed until blended. Stir in carrots, raisins and chopped pecans. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven.
  • 3 Bake 30 to 40 minutes or until filling is set and deep golden brown. Cool completely on cooling rack, about 1 hour. Remove side of pan; place tart on serving plate.
  • 4 In medium bowl, beat cream cheese and 2 tablespoons butter with electric mixer on high speed until smooth. Add powdered sugar and vanilla; beat on low speed until creamy. Frost cooled tart. Place praline pecans evenly around edge of tart. Refrigerate 1 hour.
  • 5 To serve, cut into 12 wedges. Drizzle each serving with 2 teaspoons caramel syrup; garnish each with carrot curl. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Place large cookie sheet on middle oven rack. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges.
  • 2 In large bowl, beat 1/4 cup melted butter, brown sugar and corn syrup with electric mixer on medium speed until blended; beat in eggs until blended. Add flour, cinnamon, baking soda and salt; beat on low speed until blended. Stir in carrots, raisins and chopped pecans. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven.
  • 3 Bake 30 to 40 minutes or until filling is set and deep golden brown. Cool completely on cooling rack, about 1 hour. Remove side of pan; place tart on serving plate.
  • 4 In medium bowl, beat cream cheese and 2 tablespoons butter with electric mixer on high speed until smooth. Add powdered sugar and vanilla; beat on low speed until creamy. Frost cooled tart. Place praline pecans evenly around edge of tart. Refrigerate 1 hour.
  • 5 To serve, cut into 12 wedges. Drizzle each serving with 2 teaspoons caramel syrup; garnish each with carrot curl. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

*To make carrot curls, cut thin strips of peeled, medium-size carrots with a vegetable peeler. Roll each strip and fasten with a toothpick. Chill in ice water 2 to 3 hours. Remove toothpicks before garnishing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
380mg
380%;
Total Carbohydrate
71g
71%
(Dietary Fiber
2g
2%
  Sugars
48g
48%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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