- 1 pound baby carrots
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 3 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Combine carrots, water and salt in a medium saucepan; bring to a boil; reduce heat and cook, covered for 12 to 15 minutes or until carrots are tender. Drain.
- Process carrots and butter until smooth, stopping once to scrape down sides.
- Combine flour, baking powder, and SPLENDA(R) Granulated Sweetener; add to carrot mixture and process until blended. Add eggs, one at a time and process until blended. Add vanilla and pulse 2 or 3 times.
- Spoon mixture into a buttered 1 quart baking dish.
- Bake for 30 to 45 minutes or until thoroughly heated.
- Serve immediately.