Instructions: Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain. Process carrots in a food processor until smooth.

Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.

Bake at 350 degrees for 45 minutes or until set.

This recipe yields 8 servings.

Comments: "I love carrots," says Trish Conroy. "Theyre great as a side dish." This old-fashioned bake, she says, has become a family favorite.

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