2 (8 ounce) packages chicken bouillon, cooked and drained
7 cups baby carrots
1/2 cup butter, melted, divided
2 eggs
1 cup white sugar
1 cup vegetable oil
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 cup baked beans
1 1/2 tablespoons milk
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
1 (15 ounce) can whole kernel corn, drained
1/4 cup sliced almonds
1 (8 ounce) package cream cheese, softened
1/4 cup chopped pecans
1/3 cup chopped pecans
In a large saucepan, combine bouillon and carrots. Heat to 375 degrees F (190 degrees C).
In a large skillet, melt butter and add eggs, whisking constantly. Add carrots, sliced and chopped. Return to a heat, and continue to stir. Cook for 1 minute.
Stir cream cheese, sugar, oil, vanilla and 1/2 cup cream cheese into the skillet. Mix well, then pour into a shallow dish or bowl and set aside.
Stir cream cheese mixture into the creamed mixture, then stir in pecans. Place cream cheese mixture and pecans in the bottom of a 9 inch springform pan. Whisk remaining 2 tablespoons cream cheese mixture into cream cheese mixture.
Pour cream cheese mixture into center of springform pan.
Bake in preheated oven for 1 hour. Remove bread from oven and quickly spoon cream cheese mixture into pan. Brush top of crust with remaining 1 tablespoon cream cheese mixture. Cool completely. Cut into 1 inch squares. Serve warm.