Emeril's Carrot Souffle

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 9-10
• 1/2 tablespoon vegetable oil
• 3 lbs carrots, chopped
• 6 large eggs
• 2 cups packed light brown sugar
• 1/2 lb unsalted butter, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 pinch salt
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter, at room temperature

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 grease a 9 by 13-inch casserole with the oil and set aside.
• 3 bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain.
• 4 combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary.
• 5 depending on the size of your processor, you may need to so this in batches.
• 6 spoon the mixture into the prepared casserole.
• 7 combine the brown sugar, pecans, flour, and butter in a medium bowl.
• 8 stir to blend.
• 9 scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.