Carrot-Pecan Casserole

• 3 lbs baby carrots, sliced
• 23 cup sugar
• 12 cup butter or 12 cup margarine, softened
• 12 cup chopped pecans, toasted
• 14 cup milk
• 2 eggs, beaten
• 3 tablespoons all-purpose flour
• 1 tablespoon grated orange rind
• 1 teaspoon vanilla extract
• 14 teaspoon ground nutmeg

1. In a large saucepan, add carrots; add water to cover; bring to a boil; cook for 25 minutes or until carrots are tender; drain and cool slightly.
2. Process carrots in a food processor until smooth.
3. Pour carrots into a mixing bowl; add in remaining ingredients; stir to combine.
4. Transfer mixture into a greased 11x7 inch baking dish.
5. Bake, uncovered, at 350 degrees for 40 minutes.

baby carrots, sugar, butter, pecans, milk, eggs, allpurpose, orange rind, vanilla, ground nutmeg

Taken from www.food.com/recipe/carrot-pecan-casserole-55878 (may not work)