Moms Carrot Souffle

Mom started making this for Holidays instead of traditional Sweet Potatoes a few years ago. It’s a great twist on the classic side dish……

  • 1bag (32 oz) ready-to-eat baby-cut carrots
  • 1/2cup unsalted butter or margarine, melted
  • 1cup granulated sugar
  • 3/4cup all-purpose flour
  • 1teaspoon salt
  • 4eggs
  • 1cup packed light brown sugar
  • 1cup chopped pecans, toasted
  • 6tablespoons unsalted butter or margarine, softened

Heat oven to 350°F. Grease 11×7-inch (2-quart) glass baking dish with butter or cooking spray. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.. In food processor, place carrots, 1/2 cup butter, the granulated sugar, 1/4 cup of the flour, the salt and eggs. Cover; process until pureed. Spoon mixture into baking dish.. In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 tablespoons butter until crumbly. Sprinkle evenly over carrot mixture.. Bake uncovered 42 to 47 minutes or until center is set.

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