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Carrot Cake Tart

Carrot Cake Tart
  • Prep 30 min
  • Total 3 hr 10 min
  • Ingredients 19
  • Servings 12
Love carrot cake? Love pie? Bake them together in an ultimate dessert with cream cheese frosting and over-the-top caramel drizzle!
By Pillsbury Kitchens
Updated March 31, 2014
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Laura Majchrzak
Hunt Valley, Maryland

Ingredients

Tart

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

  • *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 Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
380mg
16%
Potassium
200mg
6%
Total Carbohydrate
71g
24%
Dietary Fiber
2g
7%
Sugars
48g
Protein
4g
% Daily Value*:
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 The Pillsbury Company ©2012
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