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*
Preparation
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, raisins 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. Place praline pecans evenly around edge of tart. Refrigerate 1 hour.
To serve, cut into 12 wedges. Drizzle each serving with 2 teaspoons caramel syrup; garnish each with carrot curl. Store covered in refrigerator.
