Carrot Puff

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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.

Photo Credit:

Elzbieta Sekowska/Shutterstock

Ingredients

1 pound carrots (about 3 cups), peeled and cut into 1-inch pieces

1/2 cup (1 stick) margarine, melted

3 eggs

1/2 cup sugar

3 teaspoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla

Instructions

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

Place carrots in saucepan and cover with salted 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 eggs, butter, sugar, flour, baking powder, and vanilla. Add carrots a little at a time and puree.

Pour mixture into prepared baking dish. Bake 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.