Pillsbury Carrot Cake recipe [Cake Recipes]

Pillsbury Carrot Cake recipe

December 13, 2018
King Arthur s Carrot Cake
Carrot Cake 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


  • 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


  • 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.
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Carrot Cake Tart
Carrot Cake Tart
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