This sweet side dish has found its way onto our holiday table throughout the year. The small amount of flour can be replaced with matzo meal at Passover, and the butter can be replaced with margarine for a pareve side at Rosh Hashanah. It’s been a hit whenever and wherever it appears.
Ingredients
1 pound carrots, coarsely chopped
½ cup butter
1 tsp vanilla extract
3 large eggs
3 Tbl all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup white sugar
Directions
Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15-20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs. Mix well. Sift together flour, baking powder, salt, and sugar. Stir into carrot mixture until smooth. Transfer to prepared casserole dish. Bake for 45 minutes.
