3 lb. fresh carrots
6 tbsp. butter
1/2 to 1 c. sugar (depending on sweetness desired)
1 tsp. vanilla
1/2 c. cinnamon; optional
1 c. water
2 eggs, beaten

Preheat oven to 375 degrees. Scrape and slice carrots. Put in pot with water, or steam, until tender. Let cool and puree or mash. Mix well with remaining ingredients. Pour into baking dish and bake until top has set, approximately 1 hour. Serve hot or cold.

NOTE: Can substitute eggs with egg beaters.