Pillsbury Carrot Cake recipe

TART

• 1 Pillsbury® refrigerated pie crust, softened as instructed on box
• 1/4 cup LAND O LAKES® Unsalted Butter, melted, cooled somewhat
• 1 glass stuffed light brown sugar
• 1/3 glass light corn syrup
• 2 LAND O LAKES® Eggs
• 2/3 cup Pillsbury BEST™ All Purpose Flour
• 1 tsp McCormick® Ground Cinnamon
• 1/2 teaspoon baking soft drink
• 1/2 teaspoon salt
• 1 1/2 cups shredded carrots
• 1/2 cup raisins
• 1/2 glass Fisher® Chef’s Naturals® Chopped Pecans

FROSTING

• 2 (3 oz.) plans cream-cheese, softened
• 2 tablespoons LAND O LAKES® Unsalted Butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon McCormick® Pure Vanilla Extract

GARNISH

• 12 entire Fisher® Praline Pecans
• 1/2 cup Hershey’s® caramel syrup
• 12 carrot curls* (recommended)

Planning Instructions

• Temperature range to 350°F. Put big cookie sheet on center oven rack. Unroll pie crust; place in ungreased 10-inch tart cooking pan with detachable base. Press crust securely against bottom and part of cooking pan; trim sides.
• In big dish, beat 1/4 cup melted butter, brown sugar and corn syrup with electric mixer on moderate speed until blended; beat in eggs until mixed. Add flour, cinnamon, baking soft drink and sodium; beat on reduced rate until mixed. Stir in carrots, raisins and chopped pecans. Spread mixture uniformly over bottom of crust-lined cooking pan. Put tart on cookie sheet in range.
• Bake 30 to 40 moments or until filling is set and deep golden brown. Cool totally on cooling rack, about 60 minutes. Remove part of cooking pan; location tart on offering dish.
• 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 reasonable speed until creamy. Frost cooled tart. Spot praline pecans uniformly around edge of tart. Refrigerate one hour.
• To serve, cut into 12 wedges. Drizzle each providing with 2 teaspoons caramel syrup; garnish each with carrot curl. Shop covered in refrigerator.
• TIP *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 liquid 2-3 hours. Pull toothpicks before garnishing.