Mash 2 C cooked carrots with 4 T butter in a blender or food processor until all the lumps are gone. Combine the flour, baking powder, salt and cinnamon and add to the carrot mixture.
Mix well and add the sugar, milk and eggs. Pour into a 2 quart souffle dish (preferred) or an 8 x 8 by 2 1/2" pan.
Mix the topping: brown sugar, flour, pecans and soft butter, until crumbly.
Bake 30 minutes at 325 degrees. Remove from oven and cover the surface with the topping mix. (I sometimes use half the topping). Bake and additional 30 minutes until the surface looks firm.
Note: this recipe can be made ahead and frozen. You must omit the milk, eggs and baking powder. When ready to prepare, thaw the carrot mixture, add the milk, eggs and baking powder and proceed as usual. One pound of carrots will yield about one cup cooked carrots. You can also add 1 teaspoon to 1 tablespoon lemon juice to bring out the flavor of the carrots.
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