Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender. Drain well; cool.
Process carrots and eggs in a food processor until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
Bake at 350° for 55 to 60 minutes or until set.
*1 1/2 pounds carrots, sliced, may be substituted.