Ingredients
2lbscarrots,peeled and cut into ½ inch pieces
1stickunsalted butter,(½ cup), cut into ½ inch pieces
1tspsalt
pinchcayenne pepper
¼cupmilk
¾cuplight brown sugar,packed
⅓cupplain bread crumbs
1tspbaking powder
1¼tspfresh ginger,finely grated
¾tspcinnamon
5largeeggs
Preparation
Preheat the oven to 350 degrees F and grease a 2-quart baking dish with non-stick cooking spray.
Bring a large pot of water to a boil. Cook the carrots for 10 to 15 minutes until soft. Drain the carrots and transfer while still hot to a food processor.
Add the butter and puree until the butter is melted and the carrots are very finely chopped.
Add the remaining ingredients to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have the consistency of a thick milkshake with no bits of carrots within.
Pour the mixture into the prepared baking dish, smooth the top and bake for 50 to 60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).
