I haven’t made this in years, but I wanted to use up my extra carrots. This is a very flexible recipe and they are good hot or cold.
3 onions, chopped
Oil for sautéing
3 lbs carrots
1/2 cup sugar
1/4 – 1/3 cup flour, potato or tapioca starch
1 teaspoon salt
Pepper to taste
Heat oil in pan and sauté onions. Slice carrots into circles or rounds and add them to pan. Cover and steam until soft.
Add sugar, eggs, flour, salt and pepper and mix well.
Bake at 350*F oven in greased muffin tin until done.
This can be baked in regular oblong pan, but the carrots do not slice as well. If using a larger pan, coarsely grate carrots rather than slicing in circles.
Raizel ate 3 fresh out of the oven. She said, “they are scrumptious!”