Carrot Casserole

• 1 12 lbs fresh carrots (Slice and peel the carrots)
• 34 cup Egg Beaters egg substitute
• 1 12 teaspoons baking powder
• 14 cup all-purpose flour
• 1 12 cups sugar
• 14 teaspoon ground cinnamon
• 1 teaspoon vanilla extract (OK to use imitation vanilla)
• 34 cup softened butter

1. Preheat oven 350 degrees.
2. Slightly grease a 2 qt baking dish.
3. In large pot, bring water to a boil, place peeled/sliced carrots in boiling water, cover pot.
4. Cook until tender.
5. Approximately 15-17 minutes.
6. In a large electric mixing bowl, combine carrots, egg substitute, butter, baking powder, flour, sugar and cinnamon.
7. Beat mixture until smooth.
8. You will need to stop once or twice to scrape the sides of the bowl with a spatula.
9. Pour into the greased baking dish.
10. Bake for approximately 50 minutes to 1 hour or until set and lightly browned.

carrots, egg beaters, baking powder, flour, sugar, ground cinnamon, vanilla, butter

Taken from www.food.com/recipe/carrot-casserole-45434 (may not work)