I love this recipe so much that I make it when I am home alone so I do not have to share it with anyone. It is THAT good. It is amazing for a date night dinner or when you are having people over that you want to thoroughly impress! I strongly suggest that you make it for yourself once before making it for someone else…not because it is difficult to make but because you can have it all to yourself and not have to share. It is sweet and light and sorta, kinda healthy…or at least not horribly unhealthy. I call that a “win”. Wherever you are Elizabeth Howells, thank you so much for sharing this recipe with me…it is the best!
Ingredients
- 1 pound carrots, peeled and sliced (or use baby carrots as they are)
- 1/2 cup melted butter
- 3 eggs, separated (whip egg whites until peaks form)
- 1/2 cup sugar
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Cook carrots in boiling water until fork tender; drain. Combine carrots and butter in blender or food processor; blend until smooth. Add remaining ingredients including egg yolks and blend well. Add carrot mixture to beaten egg whites & fold in carefully. Do not over-stir. Spoon mixture into lightly greased 1 quart dish.
Bake for 45 minutes.
One note: The recipe doubles beautifully.
And lastly, please let me know when you make it and fall in love!