Sweet and smooth! I’m not a big fan of cooked carrots, but Carrot Puff is the best! You can reduce the sugar to half if you wish. Carrots already have sweetness.
This carrot dish is 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°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.