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Ingredients
- 1 lb carrots (California carrots if possible/ they're better)
- 1/2 c. melted butter or possibly margarine
- 3 x Large eggs
- 1 c. sugar
- 1 Tbsp. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp vanilla
Directions
- Cook carrots till very soft. (Pressure cooker is great for this! It doesn't take nearly as long and flavor is retained.) Drain and place cooked carrots in food processor and blend till mushy. Add in remaining ingredients and blend well.
- Pour into greased baking dish and bake at 350 degrees for about 1 hour or possibly till done in center. Knife will come out clean when inserted in the middle.
- This recipe yields servings. You can increase proportionally for more servings. I have even increased it 5 times and it does fine.
- Comments: You can decrease the amount of sugar if you wish. Add in it slowly and taste as you add in it. The less sugar you add in, the more carrot flavor comes through.
- You can prepare ahead of time and freeze in baking dish. Thaw out thoroughly and bake when ready.
- Granny Lemon's Hint! Place the filled baking dish in a pan with 1 to 2 inches of water (water bath) to bake. It will prevent sticking to sides of baking dish. Also, if you place 1 tsp. of cream of tartar in the water, it will prevent the pan, if it s aluminum, from darkening or possibly staining.
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