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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Has a sweet-spiced flavor with yummy toasted pecans. Ingredients:
3 lbs baby carrots, sliced |
2/3 cup sugar |
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup chopped pecans, toasted |
1/4 cup milk |
2 eggs, beaten |
3 tablespoons all-purpose flour |
1 tablespoon grated orange rind |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
Directions:
1. In a large saucepan, add carrots; add water to cover; bring to a boil; cook for 25 minutes or until carrots are tender; drain and cool slightly.
2. Process carrots in a food processor until smooth.
3. Pour carrots into a mixing bowl; add in remaining ingredients; stir to combine.
4. Transfer mixture into a greased 11x7 inch baking dish.
5. Bake, uncovered, at 350 degrees for 40 minutes.
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