Carrot Puff, serves 6 From the Kitchen of: Danielle Behlmer

Carrot Puff, serves 6
 
From the Kitchen of: Danielle Behlmer
INGREDIENTS
1 pound carrots, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, melted
3 eggs
1 cup sugar
3 tablespoons AP flour
1 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 350.  Grease an 8-inch square baking dish. Place carrots in
a medium-  
size sauce pan and cover with salted water.  Bring to a boil.  Reduce heat
and simmer,
uncovered, for 20 minutes or until carrots are tender.  Drain.
Place butter, eggs, sugar, flour, baking powder, and vanilla into a food
processor or
blender.  Add carrots a little at a time and puree the mixture until
smooth.  Pour into  
prepared baking dish.  Bake at 350 for 45 minutes or until firm.  Let stand
for 5
minutes before serving.