Ingredients:
3 lbs baby carrots, sliced
2/3 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup chopped pecans, toasted
1/4 cup milk
2 eggs, beaten
3 tablespoons all-purpose flour
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Directions:
In a large saucepan, add carrots; add water to cover; bring to a boil; cook for 25 minutes or until carrots are tender; drain and cool slightly.
Process carrots in a food processor until smooth.
Pour carrots into a mixing bowl; add in remaining ingredients; stir to combine.
Transfer mixture into a greased 11×7 inch baking dish.
Bake, uncovered, at 350 degrees for 40 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.