• 1 pound carrots, coarsely chopped
• ½ cup butter or margarine
• 1 teaspoon vanilla extract
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup white sugar

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs; mix well. Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish. Bake for 45 minutes.