Carrot Pecan Soufflé

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Ingredients

  • 7 cups carrots, chopped
  • 1 cup of finely chopped pecans
  • 2/3 cup sugar
  • 1/4 cup sour cream
  • 3 tablespoons all purpose flour
  • 2 tablespoons melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 eggs beaten
  • 1/4 cup Gran Marnier (optional)

    Directions

    1. Boil carrots until very tender and drain. Use food processor or mixer and beat carrots until smooth.



    2. Beat eggs and sugar together, add to carrots as well as rest of ingredients. Mix until carrots and other ingredients are well combined in food processor or mixer.



    3. Put mixture in a 2 quart baking dish that's been coated with cooking spray to prevent sticking. Bake at 350 degrees for 40 to 45 minutes until set.
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