Pillsbury Recommends:

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

Bake-Off® Contest 45, 2012

Laura Majchrzak

Hunt Valley, Maryland

Make with

Pillsbury Pie Crust

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*

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

% Daily Value

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;