From Chef Erich – I got this recipe from my Brother-in-Law, Ben Cork. It is supposed to be a dinner side item, but to me it is almost dessert. The beauty of this recipe is that it can be doubled or tripled very easily to suit the size of your crowd. I found that my grandkids really like this dish. Enjoy!
Ingredients:
• 1 lb. of carrots, peeled and chopped
• 3 large eggs beaten
• 1/2 cup of sugar
• 1/2 cup of butter
• 3 tablespoons all purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon vanilla extract
Directions:
• Cook the carrots in boiling water for 45 minutes. Carrots need to be very tender. Then drain.
• Process the carrots in a food processor until smooth, stopping to scrape the sides.
• Stir together the carrot puree, eggs, and remaining ingredients. Spoon batter into a lightly greased one (1) quart baking dish.
• Bake at 350F for 45 minutes or until set.
Yield is six (6) servings.
