I’ll sum this dish up in one quote: “This tastes like vanilla ice cream!” – Lenna
I made this for what seems to be a weekly family and neighbor’s dinner with about 11 people. I find it awesome that I live in a two block radius around this many people and obviously I love hosting these types of dinners. I just wish I had a bigger kitchen and an even larger table that way we can all eat together. And I wouldn’t complain if I had a personal cleaner who just followed behind me and cleaned as I cooked.
Dan peeled the carrots josh cracked the eggs mixed the mixture and refused to believe me when it was finally mixed enough. This clearly was a dish that not only was made with my love but had a little josh and Dan love. No wonder it tasted delicious! We all know how I feel about how it’s not only about the ingredients but also the attitude of the people who contribute.
I doubled the recipe and there was still a lot of leftover so I am providing you with the recipe for one portion but it is soo easy to double. If you double it you can use a 9×13 glass baking dish – 350 – 400 degrees depending on what else is in the oven and for about a half hour or until it’s the same color and texture on top all over. Also if you are doubling it use a cup and a half of sugar instead of two cups.
- 2 lbs. peeled chopped carrots
- 1 cup sugar
- 3 tbsp. Flour
- 3 eggs
- 1 tsp. Vanilla Extract
- 1 tsp. Baking Powder
- 1 tsp. Cinnamon
Preheat oven to 350 degrees.
Bring a large pot of water to a boil.
Place all of the carrots into boiling water for about 10 minutes or until soft enough to blend.
Beat eggs in a separate dish. Combine all ingredients in a bowl and mix with either an immersion blender or a hand mixer until all combined. Place in a 8 x 8 baking dish (or 2 qt. casserole dish) and cook in an oven at 350 degrees for 30 minutes.
Once done it should be bouncy when you touch the middle and look like one solid color. Spoon it on to peoples plates even though I’m sure they would love for you to just pour it straight into their mouths.