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Carrot Cake Tart

Name: Carrot Cake Tart
Prep time: 30 min
Total time: 3 h 10 min
Yield: 12
Ingredients: 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; 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; 12 whole praline pecans; 1/2 cup caramel syrup; 12 carrot curls, if desired*

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Prep 30 min
Total 3 hr 10 min
Ingredients 19
Servings 12

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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 Mar 31, 2014

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*

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
*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

500 Calories, 22g Total Fat, 4g Protein, 71g Total Carbohydrate, 48g Sugars

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;