From Penny Beatty
Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender.
Drain.
Process carrots in a food processor until smooth.
- 1 lb carrots, peeled and chopped
Stir together carrot puree, eggs, and remaining ingredients.
- 3 lg eggs, lightly beaten
- ½ c sugar - Penny recommends less
- ½ c butter, melted – Penny recommends ¼ c
- 3 Tbs flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Spoon into a lightly greased 1 qt baking dish.
Bake at 350 degrees for 45 minutes or until set.
