Ingredients
1
bag (32 oz) ready-to-eat baby-cut carrots
1/2
cup unsalted butter or margarine, melted
1
cup granulated sugar
3/4
cup all-purpose flour
1
teaspoon salt
4
eggs
1
cup packed light brown sugar
1
cup chopped pecans, toasted
6
tablespoons unsalted butter or margarine, softened
Preparation
Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray.
In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly.
In food processor, place carrots, 1/2 cup butter, the granulated sugar, 1/4 cup of the flour, the salt and eggs. Cover; process until pureed. Spoon mixture into baking dish.
In medium bowl, mix brown sugar, pecans, remaining 1/2 cup flour and 6 tablespoons butter until crumbly. Sprinkle evenly over carrot mixture.
Bake uncovered 42 to 47 minutes or until center is set.
