Ingredients
2lbscarrots,peeled
1stickbutter,room temperature
¼cupsugar
1½tspbaking powder
1tspvanilla
2tbspflour
3eggs
Preparation
Steam carrots until almost fall-apart tender and puree until completely smooth.
Add in butter, sugar, baking powder, egg, and vanilla. Add in the flour last. Continue to puree until completely combined.
Put about ¼ cup of mixture into muffin cups. Cook at 350 degrees F for 1 hour.
Allow to cool for about 10 minutes to make removal easier.
