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Carrot Cake Tarts with Cream Cheese Topping Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min.+ cooling YIELD:6 servings


  • 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


  • 1. Cut each pastry sheet into three portions. On a lightly floured surface, roll each into a 5-in. circle. Transfer to six ungreased 4-in. fluted tart pans with removable bottoms; trim pastry even with edges.
  • 2. 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.
  • 3. 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.
  • 4. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack.
  • 5. 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.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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