CARROT PUFF

INGREDIENTS
1 pound carrots (about 3 cups), peeled and cut into 1-inch pieces
1/2 cup (1 stick) margarine, melted
3 eggs
1/2 cup sugar
3 teaspoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla

INSTRUCTIONS

Preheat oven to 350°F. Grease an 8-inch square baking dish.

Place carrots in saucepan and cover with salted water. Bring to a
boil, then reduce heat and simmer, uncovered, for 20 minutes or
until carrots are tender. Drain and set aside.
In a blender or food processor, combine eggs, butter, sugar, flour,
baking powder, and vanilla. Add carrots a little at a time and puree.
Pour mixture into prepared baking dish. Bake for 45 minutes, or
until firm.

Let stand for 5 minutes before serving.

Note: This may be made a day ahead and refrigerated. Bring to

room temperature before cooking.