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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I can about 30 pounds of carrots every fall, so I'm always looking for new ways to prepare them. This recipe is one that my family really likes. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
2 eggs |
1/3 cup 2% milk |
1 teaspoon vanilla extract |
3 cans (15 ounces each) sliced carrots, drained and mashed |
1/2 cup flaked coconut |
topping: |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk, vanilla and carrots. Stir in coconut.
2. Pour into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
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