Carrot Souffle Disguised Like Sweet Potato Casserole Recipe

Ingredients

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• Prep Time: 30 minutes shopping list
• Cook Time: 1 hour shopping list
• Total Time: 1 hour, 30 minutes shopping list
• Ingredients: shopping list
• • 3 lbs. carrots, peeled and cut into 1/2-inch dice shopping list
• • 6 large eggs shopping list
• • 1-1/2 cups firmly-packed brown sugar shopping list
• • 1 cup butter, softened to room temperature shopping list
• • 1/2 cup all-purpose flour shopping list
• • 1/2 cup milk shopping list
• • 1/4 cup orange juice shopping list
• • 1-1/2 tsp. baking powder shopping list
• • 1 tsp. cinnamon shopping list
• • 1/4 tsp. ground nutmeg shopping list
• • . shopping list
• • Topping: shopping list
• • 1 cup chopped pecans shopping list
• • 1/2 cup firmly-packed light brown sugar shopping list
• • 1/2 cup all-purpose flour shopping list
• • 4 Tbsp. butter, softened to room temperature shopping list
• Preparation: shopping list
• 1. Preheat oven to 350 degrees F. Grease or spray a 9 x 13 casserole dish with cooking spray. shopping list
• 2. Place carrots in a large saucepan and cover with water by 1 inch. Bring to a boil. Cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. Drain. shopping list
• 3. Place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). Puree until smooth. shopping list
• 4. Spread into prepared casserole dish. shopping list
• 5. Combine topping ingredients. Sprinkle over carrot mixture. shopping list
• Bake 50-60 minutes. shopping list
• *** My picture here does not have the nut topping *** shopping list