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Ingredients
| vegetable oil: 1/2 Tbl |
| carrots: 3 lbs (chopped) |
| eggs: 6 (large) |
| light brown sugar (packed): 2 cups |
| unsalted butter: 0.5 lb (at room temperature) |
| all-purpose flour (unsifted): 1/2 cup |
| 2% milk: 1/2 cup |
| orange juice: 1/4 cup (fresh) |
| orange zest: 1 Tbl |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 3/4 tsp |
| whole nutmeg: 1/2 tsp (freshly grated) |
| salt: 1 dash |
| light brown sugar (packed): 1 cup |
| pecans (chopped): 1 cup |
| all-purpose flour (unsifted): 1/2 cup |
| unsalted butter: 4 Tbl (at room temperature) |
Emeril's Carrot Souffle
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
11 serving(s)
Tags
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13-inch casserole with the oil and set aside.
- Bring a large pot of water to a boil, add the carrots, and cook until 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.
- Depending on the size of your processor, you may need to so this in batches.
- 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, 55 minutes to 1 hour.