Carrot Cake Tart

8 Sep

Yum! This was soooo good! We got a bunch of carrots for the csa so I decided to bake them! It was a nice change for a carrot cake, more dense!


Carrot Cake Tart
adapted from cakespy

For the tart

1Pillsbury® refrigerated pie crust, softened as directed on box
1/4cup Unsalted Butter, melted, cooled slightly
1cup packed light brown sugar
1/3cup light corn syrup
2 Eggs
2/3cup All Purpose Flour
1teaspoon Ground Cinnamon
1/2teaspoon baking soda
1/2teaspoon salt
1 1/2cups shredded carrots
1/2cup Chopped Pecans


1 package (8 oz) cream cheese, softened
2 tablespoons Unsalted Butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon Pure Vanilla Extract


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.
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 and chopped pecans. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven.
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.
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. Refrigerate 1 hour.


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