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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1 teaspoon(s) baking powder |
1/2 cup(s) brown sugar |
4 tablespoon(s) butter |
1/4 cup(s) butter |
2 cup(s) carrots |
1 teaspoon(s) cinnamon |
3 eggs (beaten) |
2 tablespoon(s) flour |
2 tablespoon(s) flour |
1 cup(s) milk |
1/2 cup(s) pecans (broken) |
1/2 teaspoon(s) salt |
topping ingredients |
Directions:
1. Preheat oven to 375
2. Mash 2 C cooked carrots with 4 T butter in a blender or food processor until all the lumps are gone.
3. Combine the flour, baking powder, salt and cinnamon and add to the carrot mixture.
4. Mix well and add the sugar, milk and eggs.
5. Pour into a 2 quart souffl dish or a 8 x 8 by 2 1/2" dish.
6. Bake 30 minutes at 325 degrees.
7. Toppingmix the brown sugar, flour, hard butter and pecans until crumbly.
8. Remove the casserole from the oven and cover with the topping.
9. Return to the oven and bake an additional 30 minutes.
10. Note5 lbs of carrots usually make 45 cups of carrots. You can make this ahead and freezeadd all ingredients except the milk, eggs and baking powder. When ready to serve, thaw and add the final ingredients and bake as usual.
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