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Carrot Cake Tarts with Cream Cheese Topping

 Carrot Cake Tarts with Cream Cheese Topping
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
6 ServingsPrep: 30 min. Bake: 20 min.+ cooling


  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 cup packed brown sugar
  • 1/3 cup corn syrup
  • 1/4 cup unsalted butter, melted
  • 2 eggs
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups finely shredded carrots
  • 1/3 cup raisins
  • 1/3 cup chopped pecans, toasted
  • 4 ounces cream cheese, softened
  • 1/2 cup packed brown sugar
  • 2/3 cup heavy whipping cream
  • 3 tablespoons chopped pecans, toasted
  • Carrot curls


  • Cut each pastry sheet into three portions. On a lightly floured
  • surface, roll each into a 5-in. circle. Transfer to six ungreased

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Carrot Cake Tarts with Cream Cheese Topping (continued)

Directions (continued)

  • 4-in. fluted tart pans with removable bottoms; trim pastry even with
  • edges.
  • Line each unpricked pastry shell with a double thickness of
  • heavy-duty foil. Fill with dried beans, uncooked rice or pie
  • weights. Place on baking sheet. Bake at 450° for 7 minutes.
  • Remove foil and weights; bake 3 minutes longer. Cool on a wire rack.
  • In a large bowl, beat the brown sugar, corn syrup and butter until
  • blended. Add eggs, one at a time, beating well after each addition.
  • Combine the flour, cinnamon, baking soda and salt; stir into egg
  • mixture. Fold in the carrots, raisins and pecans. Pour into crusts.
  • Bake at 350° for 12-15 minutes or until golden brown. Cool on a
  • wire rack.
  • In a large bowl, beat cream cheese and brown sugar until smooth.
  • Gradually add whipping cream; beat until soft peaks form. Fold in
  • pecans. Serve with tarts and garnish with carrot curls. Yield: 6
  • tarts.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.