This has been a huge favorite when our families got together at my sister's in Superior, WI each year to celebrate Thanksgiving. It became a family tradition to make this recipe every year. My sister and husband who hosted Thanksgiving for years moved to Iowa this past spring, but it continues to be one of my son's all time favorite veggie side dishes. If you have kids who hate carrots, this is the perfect way to win them over to the veggie side. It tastes more like a dessert than a vegetable. Some of us like this dish a little less sweet, so we don't include the 1/2 cup sugar in the main ingredients.
Ingredients
1 lb. carrots
1 stick butter
3 eggs
dash of nutmeg & cinnamon
1 tsp. vanilla
1/2 cup sugar
Topping
1/4 cup cornflakes crushed
1/4 cup chopped pecans
1 tsp. cinnamon
2 Tbs. butter (softened)
1/2 cup brown sugar
(Blend all topping ingredients together)
Cook carrots and blend in a blender or food processor with stick of butter, while carrots are still hot . Add the rest of the ingredients and blend for 2 to 3 minutes. Put in a 9x9 greased pan, and top with topping. Bake for 45 mins. at 350 degrees F.
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