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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) baby carrots |
1 1/2 teaspoon(s) baking powder |
1/4 cup(s) butter, softened |
1/4 teaspoon(s) cinnamon |
3 eggs |
1/2 cup(s) light sour cream |
1/4 cup(s) plain flour |
1 1/4 cup(s) sugar |
Directions:
1. Cook carrots in boiling water to cover in a large saucepan 20-24 minutes or until tender. Drain well; cool.
2. Process carrots and eggs in 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" square baking dish.
3. Bake at 350 for 55-60 minutes until set.
4. When I double this for a 11x13 dish, I will often use egg beaters for half of the eggs and reduce sugar by 1/4-1/3 cup.
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