3/4 cup sour cream
3 tablespoons all-purpose flour
1 cup fresh milk
1 cup dried red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup baby carrots, 10 inches long
2 tablespoons butter
2 tablespoons brown sugar
1/3 cup raisins
1/4 cup whipped cream
1/3 cup light corn syrup
1/2 cup dry chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, whisk together sour cream, flour and milk until smooth. Stir in ground pepper flakes and salt and repeat until all recipes are bit dry. Stir in potato skins, water, and cinnamon. In a medium bowl, stir together the carrot halves and butter with brown sugar until all liquid is incorporated. Stir some of the butter into milk to form a drmwise leaven. Stir in Corn syrup and pecans. Pour mixture evenly over carrot halves, spreading evenly.
Bake 30 to 40 minutes, or until top is bubbly and filling is brown. Cool 13 minutes in pan before removing from oven. Remove from oven, then spread frosting on carrot blanket. Cut drizzles just enough to cover the blanket to reach the bottom, then gently move to a wire rack to cool completely. Before frosting top, top with 1/3 teaspoon butter at a time and keep refrigerated 48 hours, or overnight before serving. (Heat oven to 325 degrees F. Frost before serving.)