Carrot Puff Recipe

You can reduce the sugar to half if you wish, carrots are naturally sweet.

Note: I usually double the recipe as well, using a 9x13 pan.

Ingredients:

1 pound carrots, peeled and cut into 1-inch pieces

1/2 cup (1 stick) butter, melted

1/2 cup sugar

3 eggs

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease an 8x8-inch baking dish.

Place carrots in a saucepan and cover with water. Bring to a boil.Then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.

In a blender or food processor, combine butter, sugar, eggs, flour, baking powder and vanilla. Add carrots a little at a time and puree.

Pour mixture into prepared baking dish. Bake at 350 degrees for 45 minutes or until firm.

Let stand for 5 minutes before serving.

Note: Mixture may be made a day ahead and refrigerated. Bring mixture to room temperature before cooking.