Carrot Pecan Souffl�

7 cups carrots, chopped
1 cup of finely chopped pecans
2/3 cup sugar
1/4 cup sour cream
3 tablespoons all purpose flour
2 tablespoons melted butter
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs beaten
1/4 cup Grand Marnier (optional)

Boil carrots until very tender and drain. Use food processor or mixer and beat carrots until smooth.

Beat eggs and sugar together; add to carrots with remaining ingredients. Mix until carrots and other ingredients are well combined in food processor or mixer.

Put mixture in a 2 quart baking dish that has been coated with cooking spray. Bake at 350 degrees F for 40 to 45 minutes or until set.