CARROT SOUFFLé WITH PECAN TOPPING

Carrot Soufflé with Pecan Topping image

Provided by @MakeItYours

Number Of Ingredients 9

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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

Steps:

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.