From the Kitchen of Joan Craig
1 lb. carrots, peeled and sliced
1 stick butter
3 eggs
1 c. sugar
3 T. flour
1 tsp. baking powder
1� tsp. vanilla extract
Cook carrots until tender in boiling salted water; drain. Blend carrots and butter in food processor until smooth. Add remaining ingredients and blend well. Grease 1-quart casserole or souffl� dish and spoon mixture into it. Bake at 350� for 45 minutes or until set.
Recipe Note: This recipe was made for my bridal or baby shower by my mother-in-law, Ruth.