prep time: 30 minutes |
cook time: 1 hour |
total time: 1 hour, 30 minutes |
ingredients |
• 3 lbs. carrots, peeled and cut into 1/2-inch dice |
• 6 large eggs |
• 1-1/2 cups firmly-packed brown sugar |
• 1 cup butter, softened to room temperature |
• 1/2 cup all-purpose flour |
• 1/2 cup milk |
• 1/4 cup orange juice |
• 1-1/2 tsp. baking powder |
• 1 tsp. cinnamon |
• 1/4 tsp. ground nutmeg |
• topping |
• 1 cup chopped pecans |
• 1/2 cup firmly-packed light brown sugar |
• 1/2 cup all-purpose flour |
• 4 tbsp. butter, softened to room temperature |
preparation |
1. preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray. |
2. place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain. |
3. place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth. |
4. spread into prepared casserole dish. |
5. combine topping ingredients. sprinkle over carrot mixture. |
bake 50-60 minutes. |
*** my picture here does not have the nut topping |
