- 2 cup carrots
- 2 teaspoons lemon juice
- ½ cup butter (softened)
- ¼ cup sugar
- 1 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup milk
- 3 eggs
Preheat oven to 350°
Cook carrots until soft enough to poke with a fork but not mushy. Steaming works best but boiling will work. Mix all ingredients until smooth (either in food processor or blender)
Pour into 2 Quart casserole dish – lightly buttered
Bake uncovered 45-60 minutes (until center firm to touch)
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