1 pound boiled, peeled carrots
1/2 cup melted butter
3 eggs
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
Dash pepper
3 tablespoons all-purpose flour
1 teaspoon vanilla

Preheat oven to 350 degrees. Put carrots in blender and purée until smooth. Place remaining ingredients with carrots and blend well. Spoon mixture into a lightly greased 1-quart casserole or soufflé dish. Bake 45 minutes. Serve immediately. Serves six.

Serving size: 1 cup. Per serving: 325 calories, 6.2 g protein, 17 g fat, 38 g carbohydrates, 6.6 g fiber, 371 mg sodium, 146 mg cholesterol.

Marsha Mayfield Lockett, Hamilton County Electric Cooperative