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Carrot Pecan Soufflé



  • 7 cups carrots, chopped
  • 1 cup of finely chopped pecans
  • 2/3 cup sugar
  • 1/4 cup sour cream
  • 3 tablespoons all purpose flour
  • 2 tablespoons melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 eggs beaten
  • 1/4 cup Grand Marnier (optional)


  1. Boil carrots until very tender and drain. Use food processor or mixer and beat carrots until smooth.
  2. Beat eggs and sugar together; add to carrots with remaining ingredients. Mix until carrots and other ingredients are well combined in food processor or mixer.
  3. Put mixture into a 2-quart baking dish that has been coated with cooking spray.
  4. Bake at 350 degrees F for 40 to 45 minutes or until set.


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