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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds baby carrots, sliced |
2/3 cup sugar |
1/2 cup butter or margarine, softened |
1/2 cup chopped pecans, toasted |
1/4 cup milk |
2 large eggs, lightly beaten |
3 tablespoons all-purpose flour |
1 tablespoon grated orange rind |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
Directions:
1. Cook carrots in boiling water to cover in a saucepan 25 minutes or until tender; drain, let cool slightly, and process in food processor until smooth.
2. Transfer carrots to large mixing bowl; stir in sugar and remaining ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours, if desired.
3. Bake casserole, uncovered, at 350° for 40 minutes.
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