Carrot-Pecan Casserole

Ingredients

• 3 pounds baby carrots sliced
• 0.5 cup butter softened
• 2 large eggs lightly beaten
• 3 tablespoons flour all-purpose
• 0.3 teaspoon ground nutmeg 
• 0.3 cup milk 
• 1 tablespoon orange rind grated
• 0.5 cup pecans toasted chopped
• 0.7 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• sauce pan
• oven
• mixing bowl
• baking pan

Directions

1. Cook carrots in boiling water to cover in a saucepan 25 minutes or until tender; drain, let cool slightly, and process in food processor until smooth.
2. Transfer carrots to large mixing bowl; stir in sugar and remaining ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Cover and chill 8 hours, if desired.
3. Bake casserole, uncovered, at 350 for 40 minutes.