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Carrot Soufflé with Pecan Topping Recipe

kept bydjanet1972

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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