Carrot Pecan Casserole
Source of Recipe
Aunt Saunny
3 lbs. 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 TBSP all-purpose flour
1 TBSP grated orange peel
1 tsp. vanilla
1/4 tsp. ground nutmeg
Cook carrots in boiling water covered in a saucepan for 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 11x7 inch baking
dish. Cover and chill 8 hours, if desired. Bake casserole, uncovered,
at 350 of 40 minutes.
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