Love carrot cake? Love pie? Bake them together in an ultimate dessert with cream cheese frosting and over-the-top caramel drizzle!
Bake-Off® Contest 45, 2012
Laura Majchrzak
Hunt Valley, Maryland
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*
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
*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 PER SERVING
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 22g
- 33%
-
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 380mg
- 16%
- Total Carbohydrate
- 71g
- 24%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 48g
- Protein
- 4g
- Vitamin A
- 50%
- 50%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012
© 2016 ®/TM General Mills All Rights Reserved