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.”
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.
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.