Sweet Carrot Casserole

"Vegetables that have larger amounts of starch such as sweet potatoes, parsnips, and corn often present problems for individuals with diabetes and digestive ailments. So, making the right side-dish substitution is a must! This beautiful sweet carrot casserole will have your forgetting about the orange tater, no problem! There is a chance this may even become a favorite for your friends and family, it’s that good! SWEET CARROT CASSEROLE Filling: 1 1/2 lbs carrots, peeled and chopped (about 4-5 cups) 1/3 cup coconut milk 1/2 cup honey 1/4 cup coconut oil 2 eggs 1 tsp cinnamon 1/2 tsp salt Crumb Topping: 1/3 cup coconut oil, softened 2 Tbsp coconut flour 1 tsp baking soda 1/2 cup shredded coconut, unsweetened 1/2 cup chopped pecans 1/3 cup coconut sugar Preheat oven to 350 degrees. In a medium-sized pot bring 3 cups of water to a boil. Add in the carrots and boil for 15 minutes or until tender. Meanwhile prepare the crumb topping in a small bowl by combining all ingredients and tossing until crumbly. Transfer the cooked carrots to a powerful blender. Add in the coconut milk, honey, oil, eggs, cinnamon and salt. Puree until smooth. Pour the filling into a medium-sized glass baking dish such as a standard pie dish or a 9 x 9 dish. Sprinkle the crumb topping over the filling. Bake at 350 for 30 minutes. #feedfeed #holidaysgonegf"