Peel and cut the carrots into chunks. Add them to a large pot and cover them with cold water. Boil the carrots until super tender, approximately 20-25 minutes. Drain well and puree with an immersion blender, stand blender or food processor.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set it aside.
Preheat oven to 350 degrees. Grease or spray with cooking spray a 9×9 inch baking dish.
Using a stand mixer or a hand mixer on medium speed, beat the cooked carrots, butter, and sugar until smooth. Add the eggs and vanilla extract, mixing just until combined. Add the flour mixture and mix just until combined.
Pour the mixture into the prepared baking dish. Bake for 50-60 minutes or until lightly browned and set. Let stand for 10 minutes before serving. If desired, sprinkle with a dusting of powdered sugar.
Notes
Cook the carrots until very tender. They should be just about falling apart when pierced with a fork. This will ensure that they puree smoothly.
Drain them well. I drain the pot, then place it back on the burner with the heat as low as possible. I wait one minute and then drain again. I repeat this one more time to remove as much moisture as possible.
This recipe is very forgiving. You can make the whole recipe in a food processor, with a stand or handheld mixer, or even an old-fashioned potato masher with a bowl and spoon.
This recipe works as either a side dish or a dessert.
Nutrition
Calories: 327kcal | Carbohydrates: 36g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 568mg | Potassium: 538mg | Fiber: 5g | Sugar: 24g | Vitamin A: 25891IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 1mg
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