2 c. cooked carrots
4 Tbs. butter
2 Tbs. flour
1 tsp. baking powder
1/2 tsp. salt
1 scant tsp. cinnamon
1/2 c. sugar
1 c. milk
3 eggs, beaten
Topping:
1 c. brown sugar
1/3 c. flour
1 c. broken pecans
1/3 c. butter
Thoroughly mash carrots with the butter. Combine the flour, baking powder, salt & cinnamon & add to the carrot mixture. Mix well & add the sugar, milk & eggs. Pour into a buttered baking dish with a 2 quart capacity, & bake 30 minutes at 325. For the topping, combine all ingredients until crumbly. Remove the casserole from the oven & cover with topping. Return to oven & bake an additional 30 minutes. Note: Adding lemon juice to cooked carrots will bring out the flavor a bit.
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