Sweet and smooth! I’m not a big fan of cooked carrots, but I love Carrot Puff! Great for kids and a hit at potluck parties, too. Note: This may be made a day ahead and refrigerated. I usually double the recipe as well, using a 9x13 pan.
Preheat oven to 350 degrees. Grease an 8-inch square baking dish. Place carrots in medium-sized saucepan and cover with salted water. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain. Place margarine, eggs, sugar, flour, baking powder and vanilla in blender. Add carrots a little at a time and puree mixture. Pour into prepared baking dish. Bake at 350 degrees for 45 minutes or until firm. Let stand for 5 minutes before serving. Note: This may be made a day ahead and refrigerated. Bring to room temperature before cooking.