Carrot Pudding

1 lb. carrots
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter, melted
3 T. flour
1 t. baking powder
1 t. vanilla extract

Cook carrots in water to cover until very tender, about 40 minutes. Drain. Process carrots in food processor until smooth. Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1 quart baking dish. Bake at 350o for 45 minutes or until set.

Serves: 6