1 pound baby carrots
½ cup (1 stick) unsalted butter
¼ cup all-purpose flour
1 teaspoon baking powder
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
3 large eggs, beaten
Place the carrots in a pot, cover with water, bring to a boil, then turn the heat down to medium and cook until fork tender, about 20 minutes. Drain the carrots and place half in a blender or food processor. Place butter on top of the carrots, and then top with the remaining carrots.
Preheat the oven to 350°F and lightly grease a 2-quart baking dish or cast-iron skillet.
When the butter has melted and the carrots have stopped steaming, add the flour, baking powder, granulated sugar, brown sugar, cinnamon, ginger, salt, nutmeg, vanilla, and eggs. Puree all the ingredients until fluffy and smooth; pour into the prepared dish.
Bake uncovered for 50-55 minutes or until the casserole is puffed and the top is lightly browned. Serve warm, though it’s also good at room temperature or even cold.