This carrot casserole is a variation of the often too-rich sweet potato casserole. Still sweet, but slightly less heavy, a little ginger helps this casserole retain certain crispness.
Ingredients: …2 lbs carrots, cooked tender and mashed slightly to a still chunky texture …½ cup heavy cream …½ cup butter …½ cup brown sugar …2 eggs, beaten …1 teaspoon cinnamon …½ teaspoon ground ginger …1 teaspoon salt
Topping …½ cup brown sugar …¼ cup flour …2 tablespoons butter, chilled and cubed …1 cup pecans, chopped …1 teaspoon maple syrup
Directions: …Preheat oven to 350°F
Placed the slightly mashed carrots in a large bowl. To the carrots add the heavy cream, butter, brown sugar, and eggs. Mix with a wooden spoon until all ingredients are incorporated. Mixture does not need to be creamy smooth unless it is desired.
Season the carrots with cinnamon, ground ginger, and salt. Mix to blend and then transfer the carrot mixture to a 9×9 baking dish.
To make the topping: In a small bowl, combine the brown sugar and flour. Toss with a fork to mix. Next, cut in the cubed butter.
Finally, add the pecans and maple syrup. Mix with a fork until all ingredients are incorporated.
Sprinkle topping over carrot mixture.
Place uncovered baking dish in the oven and bake for 35-40 minutes.
Allow to cool slightly before serving.