1 lb. carrots
4 eggs
4 tbsp. brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
4 tbsp. butter

Preheat oven to 350 degrees. Put the butter in a small bowl to let it soften. Wash carrots, put them in a 2 quart saucepan and cover with water. Bring to a boil; turn the heat to low and cook until carrots are tender, about 30 minutes. Drain, cool and grate them into a 1 quart greased casserole dish.

Beat the eggs with a fork until they are light yellow and foamy. Mix them with the carrots. Stir the sugar, cinnamon, and cloves into the softened butter. Add butter mixture to the carrots. Mix well. Bake 1 hour, uncovered. Serve hot. Great for Thanksgiving!