1 lb. carrots, peeled and sliced or 1 lb. frozen sliced carrots
1/2 c. melted butter
3 eggs
3/4 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 1/2 tsp. vanilla
1 tsp. cinnamon and 1/2 tsp. nutmeg (optional)

Cook carrots in salted water until tender; drain. Add all ingredients in blender and puree. Pour into lightly greased (Pam, ok) 1 1/2 quart casserole dish. bake at 350 degrees for 45 minutes.