I-Can'T-Believe-It'S-Carrots Casserole!

• 6 -8 large carrots (about 1 lb., 3 cups cooked & mashed)
• 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
• 1 1/2 cups granulated sugar (or an equivalent amount artificial sweetener)
• 2/3 cup milk
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground mace or 1/2 teaspoon allspice
• 4 eggs, beaten
• 1 tablespoon vanilla extract

1. Peel the carrots, trim the ends, and cut into chunks about 1 inch long. Place in a saucepan with water to cover, and cook over medium-high heat until very tender, about 40 minutes.
2. Drain the carrots well and place them in a large mixing bowl. Use a potato masher to finely mash the carrots.
3. Add the butter/margarine to the carrots and blend well with an electric mixer or a wooden spoon. Add the remaining ingredients to the carrots, mixing until smooth.
4. Pour the carrot mixture into a buttered 3-4 quart casserole dish or baking pan.
5. Bake at 350 F for about 40 minutes, or until center is set.

carrots, butter, sugar, milk, salt, ground cinnamon, ground nutmeg, ground mace, eggs, vanilla

Taken from www.food.com/recipe/i-cant-believe-its-carrots-casserole-137703 (may not work)