Found this one in a Pillsbury Bake Off recipe book. I have one more of these to post (a nutella coconut bar recipe) from this book later this week. 1 frozen pie crust softened 14 cup butter melted 1 cup brown sugar 13 cup light corn syrup 2 eggs 23 cup flour 1 tsp ground cinnamon 12 tsp salt 12 tsp baking soda 1 12 cups shredded carrots 12 cup raisins 12 cup chopped pecans Heat oven to 350F. Place large cookie sheet on middle oven rack. Unroll pie crust; place in ungreased 10 inch tart pan with removable bottom. Press crust firmly against bottom and side of pan, trim edges. In large bowl beat melted butter, brown sugar and corn syrup together, beat in eggs until blended. Add flour, cinnamon, baking soda and salt and beat on low speed until blended. Stir in carrots, raisins and nuts. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven. Bake 30-40 minutes or until filling is set and deep golden brown. Cool completely on cooling rack about an hour. Remove side of pan, plate on serving plate. Frost with cream cheese frosting (recipe below) garnish with more pecans and drizzle with caramel syrup before serving. Store covered in the refrigerator. Frosting recipe (I made a half recipe, this is the full recipe) 2 -3oz packages cream cheese softened 2 tablespoons butter softened 1 12 cups powdered sugar (icing sugar) 12 tsp vanilla extract Beat cheese and butter together until smooth, add vanilla and powdered sugar, beat on low until <b>…<b>