Cook carrots in boiling water to cover in a large saucepan 20-24 minutes or until tender. Drain well; cool.
Process carrots and eggs in 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" square baking dish.
Bake at 350 for 55-60 minutes until set.
When I double this for a 11x13 dish, I will often use egg beaters for half of the eggs and reduce sugar by 1/4-1/3 cup.
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