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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Servings 12

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( 14 ) Ratings

14 Ratings

5 Stars 21%

4 Stars 17%

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1 Stars 17%

Member Reviews ( 12 )

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Bake-Off® Contest 45, 2012

Laura Majchrzak

Hunt Valley, Maryland

ingredients 19
Prep Time 30 min
Total Time 3 hr 10 min

Ingredients

Tart

1: Pillsbury® refrigerated pie crust, softened as directed on box

1/4: cup LAND O LAKES® Unsalted Butter, melted, cooled slightly

1: cup packed light brown sugar

1/3: cup light corn syrup

2: LAND O LAKES® Eggs

2/3: cup Pillsbury BEST® All Purpose Flour

1: teaspoon McCormick® Ground Cinnamon

1/2: teaspoon baking soda

1/2: teaspoon salt

1 1/2: cups shredded carrots

1/2: cup raisins

1/2: cup Fisher® Chef’s Naturals® Chopped Pecans

Frosting

2: packages (3 oz each) cream cheese, softened

2: tablespoons LAND O LAKES® Unsalted Butter, softened

1 1/2: cups powdered sugar

1/2: teaspoon McCormick® Pure Vanilla Extract

Garnish

12: whole Fisher® Praline Pecans

1/2: cup Hershey’s® caramel syrup

12: carrot curls, if desired*

SAVE ON THIS RECIPE!

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Directions

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.

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;