Gluten-Free Carrot Soufflé with Pecan Crumble

1. Heat oven to 350°F. Prepare a baking dish with butter or cooking spray.
2. Place carrots into a large pot and fill with water to cover carrots by at least an inch. Bring to a boil, then reduce heat to medium. Cook about 20 minutes or so until soft. Once done, drain the water and allow carrots to cool slightly.
3. While the carrots cook, combine the topping ingredients in a medium bowl. Set aside.
4. Combine the cooked carrots and all other ingredients (except the topping) in a food processor. Process until smooth and puréed.
5. Pour carrot mixture into the prepared baking dish, then top with the pecan topping, spreading it evenly over the top.
6. Bake uncovered 45 minutes or until the center is set.

Serve warm. Enjoy!