Your guests will think its sweet potato…gosh; it looks like sweet potato… even tastes similar to sweet potato. Does “it is good for your eyes” ring a bell? No kidding, this recipe is indeed a winner. It covers all the basics: it is healthy; it is sweet; your guests will complement you, and visually, it has a great presentation.
Recipe
- 2 C peeled cooked Carrots
- ½ stick butter or margarine
- 1 C sugar
- 1C milk or non dairy creamer
- 3 eggs beaten
- 2 heaping T flour
- 1 t baking powder
- ½ t salt
- 1 t cinnamon
- Topping
- 1 C brown sugar
- 1/3 c flour
- 1 C pecans chopped
- 1/3 C Butter or margarine
Directions
- Scrape skin from carrots and boil until soft.
- Mash carrots with butter.
- In a separate bowl, beat eggs and mix in sugar, milk, flour, baking powder, salt and cinnamon. Use a whisk to incorporate all.
- Add carrots to wet mixture and mix.
- Pour into a greased 9×13 Pyrex dish.
- Cook at 325 degrees until casserole is almost firm, approximately 35 to 40 minute or until set.
- Remove from oven, layer topping and return to oven for 15 minutes. This dish can be served as a casserole or spooned into a phyllo crisp for a beautiful presentation.
Phyllo Crisps- layer 3 sheets of phyllo together spreading melted butter between each sheet. Cut phyllo into 3×3 sheets. Using a muffin tin, spray with Pam and position the three-ply squares into each muffin mold. Bake at 350 till crisp. Cool crisps, remove and spoon carrot mixture into crisps.
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