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–+ servings

Carrot Cake Tart with a Cream Cheese Glaze

Felesha Bell
A creative fusion of traditional carrot cake and shortbread!
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 8

Ingredients
  

  • Crust
  • 1 1/2 sticks butter softened
  • 1/4 c sugar
  • 1 egg
  • 1/2 tsp. Say Grace vanilla extract
  • 1 1/2 c. flour
  • Cake
  • 1 1/2 sticks unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. Korintjie cinnamon
  • 1/4 tsp. kosher salt
  • 1 egg
  • 1/4 tsp. Say Grace Vanilla Extract
  • 3/4 c carrots grated
  • 1/4 c pecans toasted
  • 2 T. coconut toasted
  • 2 T. raisins
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 2 oz. crushed pineapple drained
  • Glaze
  • 4 oz. 114 grams cream cheese, at room temperature
  • 1/8 cup sugar
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup heavy whipping cream
  • Store bought caramel topping garnish
  • 1/4 cup pecans toasted, garnish

Instructions
 

  • Combine butter and sugar in a mixer with a paddle attachment until blended.
  • Add the egg and mix just until the yellow disappears and then the vanilla extract.
  • Add the flour on low until combined. Do not over mix.
  • Flour your hands and press the dough mixture into a 12 inch tart pan along the bottom and up the sides. Bake for 10 minutes.
  • Cream the unsalted butter in a mixer fitted with a paddle attachment.
  • Add sugar and mix well.
  • In a separate bowl, combine flour, baking soda, Korintjie cinnamon, nutmeg, allspice and kosher salt.
  • Add dry ingredients to butter mixture, alternating with the egg and mix well.
  • Add vanilla extract to combine.
  • Add grated carrots and pineapple, then beat on medium speed for about 2 minutes.
  • Fold in toasted pecans, toasted coconut and raisins.
  • Pour into the crust and bake for about 20 minutes until a toothpick comes out clean.
  • BONUS: I had a little extra batter left to make a few cupcakes.
  • To make the glaze - Beat cream cheese until smooth.
  • Add sugar and mix until fluffy and then the vanilla extract.
  • In another bowl, beat heavy whipping cream until soft peaks are formed
  • Now fold the whipped cream into the cream cheese mixture and pour over your cooled tart.
  • Chill for at least an hour, top with caramel sauce and more toasted pecans. Say Grace and enjoy!
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