Ingredients

2    pounds (1 kg) carrots, peeled, chopped
2/3    cup (150 mL) granulated sugar
2    tablespoons (30 mL) flour
1 1/2    teaspoons (7 mL) baking powder
1 1/2    teaspoons (7 mL) vanilla extract
3    eggs, room temperature

Coating:
1    tablespoon (15 mL) softened butter
1    tablespoon (15 mL) granulated sugar

Garnish: Whipped cream (optional)

 

Directions

Cook carrots in water to cover for about 30 minutes, or until very tender. Drain well.

In mixing bowl, combine carrots, sugar, flour, baking powder and vanilla; beat until smooth. Add eggs, one at a time, beating well after each addition.

Generously butter a 6-cup (1.5 L) baking dish; coat bottom and sides with 1 tablespoon (15 mL) sugar. Spoon carrot mixture evenly into dish. Bake at 350°F (180°C) for 45 minutes, or until set in centre. Serve in sherbet glasses with a dab of whipped cream, if desired. Makes 10 servings.