Ingredients: 1 cup unsalted butter, softened 3 large eggs 1/2 cup flour 1 cup sugar 1/4 cup whole milk 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon salt 2 large carrots, peeled and cut into 1/8-inch chunks 1 cup cooked bacon 1/3 cup grated Parmesan cheese, divided 1/6 cup chopped walnuts, toasted (optional) Directions: Melt the butter in a large saucepan over medium heat.
Add the eggs and stir to combine.
Remove from heat and let cool.
Whisk in the flour, sugar, milk and salt.
Stir in the baking powder and salt and bring to a boil.
Reduce heat to low and simmer, stirring constantly, for 10 minutes or until thickened and thickened enough to coat a 9-inch pie plate.
Add one of the carrots and stir well.
Transfer to the prepared pie plate and set aside.
Add half of the bacon, half of your grated cheese and the remaining grated parmesan cheese and stir in until combined.
Add about one-quarter cup of the cooked bacon and the grated bread crumbs.
Stir until thoroughly combined.
Stir again to coat the carrots.
Top with the remaining bacon and grated grated top cheese and then top with the cooked, chopped walnut.
Drizzle over the remaining melted butter and serve immediately.
Notes Recipe by Linda Guttman and Amy Zagriff.
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