Carrot Soufflé with Pecan Topping
Ingredients
- 1 bag (32 oz) ready-to-eat baby-cut carrots
- 1/2 cup unsalted butter or margarine, melted
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 4 eggs
- 1 cup packed light brown sugar
- 1 cup chopped pecans, toasted
- 6 tablespoons unsalted butter or margarine, softened
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