EMERIL'S CARROT SOUFLET

EMERIL'S CARROT SOUFLET image

Number Of Ingredients 18

1/2 tablespoon vegetable oil
3 pounds carrots, peeled and chopped
6 large eggs
2 cups packed light brown sugar
1/2 pound (2 sticks) unsalted butter, at room temperature (2 sticks)
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch salt
Topping
1 cup packed light brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
4 tablespoons unsalted butter, melted (1/2 stick)

Steps:

Preheat the oven to 350 degrees. Grease a 9 x 13-inch casserole with the oil and set aside. Bring a large pot of water to a boil, add the carrots and cook until they are tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Spoon the mixture into the prepared casserole. Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, about 55 minutes to 1 hour. Serve hot.