Carrot Pudding

2 pounds carrots (about 8 medium-large) peeled, and cut into chunks
1 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla extract
1/3 cup all-purpose flour
4 eggs
1/2 cup butter, melted

Wash and peel carrots. Cut carrots into 3 to 4-inch pieces.
Cook carrots in a pot of boiling water for about 6 minutes, or until the carrots are fork-tender.
Drain carrots, and blend the carrots with a mixer, until they are smooth.
Preheat oven to 325.
In a large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla, and flour.
Beat for 3 minutes.
Continue to beat, slowly adding melted butter.
Add eggs, one at a time, beating well after each addition.
Pour mixture into a greased 1-1/2 quart baking dish or 9" square pan.
Bake at 325F about an hour, or until set in the center.