Carrot Cake Tart

Carrot Cake Tart
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  1. Tart
  2. 1 Pillsbury® refrigerated pie crust, softened as directed on box
  3. 1/4 cup LAND O LAKES® Unsalted Butter, melted, cooled slightly
  4. 1 cup packed light brown sugar
  5. 1/3 cup light corn syrup
  6. 2 LAND O LAKES® Eggs
  7. 2/3 cup Pillsbury BEST® All Purpose Flour
  8. 1 teaspoon McCormick® Ground Cinnamon
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 1 1/2 cups shredded carrots
  12. 1/2 cup raisins
  13. 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans
  14. Frosting
  15. 2 packages (3 oz each) cream cheese, softened
  16. 2 tablespoons LAND O LAKES® Unsalted Butter, softened
  17. 1 1/2 cups powdered sugar
  18. 1/2 teaspoon McCormick® Pure Vanilla Extract
  19. Garnish
  20. 12 whole Fisher® Praline Pecans
  21. 1/2 cup Hershey’s® caramel syrup
  22. 12 carrot curls, if desired*
  1. Steps
  2. 1
  3. 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.
  4. 2
  5. 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.
  6. 3
  7. 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.
  8. 4
  9. 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.
  10. 5
  11. To serve, cut into 12 wedges. Drizzle each serving with 2 teaspoons caramel syrup; garnish each with carrot curl. Store covered in refrigerator.
  12. *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.