Emeril's Carrot Souffle

This recipe has a delicious, light texture and just the right amount of sweetness.

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 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

• Topping

• 1  cup  packed light brown sugar
• 1  cup  chopped pecans
• 1⁄2 cup all-purpose flour
• 4  tablespoons unsalted butter, at room temperature

Directions

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.