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Carrot Casserole with Pecan Crunch Topping

Carrot Casserole with Pecan Crunch Topping

This is a variation of the traditional sweet potato casserole.
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Serves 8

  • 7 cups Pictsweet frozen Sliced Carrots
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 beaten eggs
  • 4 tablespoons melted butter
  • 1/2 cup half and half
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons flour
  • 1/2 cup chopped pecans
  • 2 1/2 tablespoons melted butter


Place frozen carrots in a saucepan and cover with water. Bring to a boil and boil for 7 minutes or until very tender. Puree carrots in food processor until very smooth. Process in small batches. Combine carrots and next 6 ingredients and pour into a greased 8 x 8 casserole dish. In a small bowl, combine brown sugar, flour, pecans and melted butter. Crumble over top of carrot mixture. Bake at 350 degrees for 35 minutes.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 290
  • Total Fat: 14g
  • Cholesterol: 70mg
  • Sodium: 390mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 4g
  • Protein: 4g

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