This recipe was submitted by Sr. Edward Paul Colliton, but many sisters love this recipe. It has a sweet (corn bread) like taste and consistency. Sr. Kate O’Donnell says “You can never make enough. It is so good and everyone loves it.”
Course
Side
Cuisine
Skill level
Intermediate
Servings
6-8
Prep time
40 min
Cook time
45 min. - 1 hr.
Ingredients
1 lb.
carrots, peeled and sliced
1/2 cup
melted, butter or margarine
3
large eggs
1/2 cup
sugar
3 tbsp.
all-purpose flour
1 tsp.
baking powder
1 tsp.
vanilla extract
Instructions
Cook carrots until tender in a small amount of boiling salted water; drain. Combine carrots and butter in container of electric blender; blend until smooth. Add remaining ingredients; blend well. Spoon mixture into a lightly greased 1-quart casserole or souffle dish. Bake at 350 degrees for 45 minutes or until firm.
Notes:
Test for firmness. The longer it bakes the more firm it becomes. I took mine out a little early. If you leave it in longer it will become more of a bread like consistency.
