If you have a soft spot for Pop Tarts, you'll want to make this carrot cake version. Featuring a walnut-carrot filling and vanilla-tinged cream cheese frosting, these homemade pastries are packed with delicious flavor.
For the most convenient approach, use store-bought pie crust from the refrigerated or frozen section. However, if you have the time, you're welcome to make the dough from scratch. You could even use a gluten-free version, if desired.
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Video: Carrot Cake Pop Tarts
Pop Tart Pastries
Things You'll Need
3 large carrots, peeled and grated (about 3 to 4 cups)
1/4 cup walnuts, roughly chopped
1/2 cup light or dark brown sugar
1 tsp. vanilla extract
1/2 tsp. coconut extract
1/4 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. allspice
1/4 tsp. cardamom
4 discs of pie crust dough
Brown sugar, crushed walnuts, or shredded coconut for topping (optional)
Tip
Instead of coconut extract, feel free to use almond or lemon extract. You can also skip the second extract and use vanilla only.
1. Prepare the carrot cake filling
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
In a food processor, add the grated carrots, walnuts, brown sugar, extracts, salt, and spices.
Tip
You can use more or less of each spice, depending on your preference.
Pulse the food processor to combine. The mixture can be as chunky or smooth as you'd like.
2. Prepare the dough
Line your work space with parchment paper. Roll out the pie dough and trim the edges with a pizza cutter. Cut the middle into four equal-sized rectangles; these will create two pop tarts.
Be sure to save the extra dough. You can roll it again to make additional tarts.
Tip
To make mini tarts, cut each rectangle in half again, width-wise.
3. Make the pop tarts
To half of the dough rectangles, add about 2 tablespoons of carrot filling.
Top the carrot filling with a second rectangle of dough. Using your fingers, press the edges. Press again with a fork to seal, then trim the edges as needed.
Prick the top of the pop tart with a fork. This will allow steam to escape as the pastry bakes.
Repeat with the remaining dough.
Tip
If you reroll the scraps, you'll be able to make six pop tarts out of two circles of pie dough (i.e., one from-scratch recipe or one box of store-bought dough). This recipe yields enough carrot filling for 12 pastries.
4. Bake the pop tarts
Bake for 13 to 15 minutes, or until the edges are golden brown. Bake the remaining pop tarts, working in batches.
Let the pop tarts cool completely.
Cream Cheese Frosting
Things You'll Need
8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla extract
1. Beat the cream cheese
While the pop tarts are baking, prepare the cream cheese frosting.
In a large bowl, beat the cream cheese with an electric beater until smooth. If you don't have an electric beater, you can do this by hand with a large fork.
2. Add powdered sugar and vanilla
Add the powdered sugar to the cream cheese. Beat until fluffy and combined.
Tip
If you're using an electric beater, add the powdered sugar in three separate batches to avoid making a mess. Beat the mixture thoroughly between each addition, ensuring the powdered sugar is fully incorporated each time.
Add the vanilla extract and beat to combine.
3. Frost the pop tarts
Spread the frosting on the cooled pop tarts. If you'd like, top with brown sugar, crushed walnuts, or shredded coconut.
Store leftover pop tarts in an airtight container in the refrigerator. Enjoy!
