Carrot Cake Tart

Carrot Cake Tart

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1/4 cup LAND O LAKES® Unsalted Butter, melted, cooled slightly
  • 1 cup packed light brown sugar
  • 1/3 cup light corn syrup
  • 2 LAND O LAKES® Eggs
  • 2/3 cup Pillsbury BEST® All Purpose Flour
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans
  • (hdr) Frosting
  • 2 packages cream cheese, softened (3 oz each)
  • 2 tablespoons LAND O LAKES® Unsalted Butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • (hdr) Garnish
  • 12 whole Fisher® Praline Pecans
  • 1/2 cup HERSHEY'S Caramel Syrup
  • 12 carrot curls, if desired*

Directions

  • 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.
  • 12 servings
Ingredients sitting on a table

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