2 pounds carrots, peeled and cut into two-inch lengths (or use baby carrots)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp baking soda
1 Tbsp pure vanilla extract
1 Tbsp raw honey, liquified
1/4 cup coconut flour
1 tsp ground cinnamon, plus more for sprinkling on top
1/2 tsp freshly grated nutmeg
1/2 tsp sea salt
1/2 cup pastured butter or coconut oil, melted (I used butter.)
4 whole pastured eggs, at room temperature (This can be done quickly by placing the eggs in a bowl of warm water for about 5 minutes.)
|Process the ingredients |
until they are smooth.
- Preheat oven to 350 degrees F.
- In a steamer insert set over boiling water, steam carrots until very soft, about 45 minutes.
- Prepare a 1 1/2 quart casserole or deep 9-inch souffle dish by coating the bottom and sides with coconut oil or butter.
- Drain carrots and, while still warm, transfer to the bowl of a food processor or blender.
NOTE: I got the stand mixer out for this one but it didn't get the mixture smooth enough so I transferred the ingredients to my food processor. You could also use an electric hand mixer.
- Add lemon juice, baking soda, vanilla, honey, flour, cinnamon, nutmeg, and salt.
- Pulse (or beat slowly) until carrots mash, about 1 minute.
- Process for 3 minutes or until very smooth, stopping to scrape down the sides, as needed.
- Add the eggs one at a time, processing after each addition.
- Add melted butter gradually and process until well integrated.
- Spoon carrot mixture into the dish. It should fill to about half or a little more to allow it to rise.
- Bake for 45-60 minutes or until the top is light golden brown.
NOTE: The original recipe calls for 90 minutes of bake time. I cooked on convection and was done in about 45 minutes.
- Serve immediately or cool and refrigerate up to two days. If making ahead, rewarm at 70 percent power in the microwave and finish in the oven to crisp the top. (More details to come on rewarming.)
- Sprinkle lightly with cinnamon before serving.