2 cans Carrots, drained6 eggs
1/2 cup melted butter (1 stick)
1/2 cup canola oil
3/4 cup sugar
3/4 cup brown sugar
1/4 cup Flour
3 Tbsp Baking Powder
1 Tbs Cinnamon
1/2 tsp Vanilla
(Word of warning: DON'T add HOT butter to the baking powder or the eggs!!)
Blend/Puree all ingredients. (I use my immersion blender in the casserole dish I'm going to bake in.)
Use a 2 qt. baking dish spray with non-stick spray.
Bake at 400* for 15mins and then reduce to 350* until firm (at least 20 more mins, until no more giggling in the middle)
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