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Carrot-Pecan Casserole

This dish is a nice alternative to sweet potatoes. If you have a food processor, you can mash the cooked carrots in a snap.
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Ingredients

Makes 6 to 8 servings / Prep: 15 min., Cook: 25 min., Bake: 40 min.

  • 3 pounds baby carrots sliced
  • ⅔ cup sugar
  • ½ cup butter or margarine softened
  • ½ cup chopped pecans toasted
  • ¼ cup milk
  • 2 large eggs lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon grated orange rind
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg

Instructions

  • Cook sliced carrots in boiling water to cover in a saucepan 20 to 25 minutes or until tender; drain and let cool slightly.
  • Mash carrots in a bowl until smooth.
  • Stir together mashed carrots, sugar, and remaining ingredients until blended.
  • Spoon mixture into a lightly greased 11- x 7-inch baking dish.
  • Bake, uncovered, at 350° for 40 minutes.

Notes & Wine Advice


To Make Ahead:
Cover uncooked carrot mixture, and refrigerate overnight. Let stand at room temperature 20 minutes before baking; bake as directed.
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Course; Casserole / Nuts / Side Dish