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When you crave carrot cake, but you don't want or need to bake a large cake, try my tarts! They have all the same wonderful flavors in a unique presentation and just right serving. —Laura Majchrzak, Hunt Valley, Maryland
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Carrot Cake Tarts with Cream Cheese Topping in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2012, p162
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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