ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carrot-Pecan Casserole

Yield Makes 6 to 8 servings

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

How to Make It

  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.