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Prep Time: 5 Minutes Cook Time: 24 Minutes |
Ready In: 29 Minutes Servings: 1 |
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Ingredients:
1 (16-ounce) package baby carrots |
3 large eggs |
1 1/4 cups sugar |
1/2 cup light sour cream |
1/4 cup butter, softened |
1/4 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon ground cinnamon |
Directions:
1. Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender. Drain well; cool.
2. Process carrots and eggs in a food processor until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
4. *1 1/2 pounds carrots, sliced, may be substituted.
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