Carrot-Pecan Casserole

Southern Living
Makes 6 to 8 servings


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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


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.

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.

Bake casserole, uncovered, at 350° for 40 minutes.

Created date

October 2002