Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.
1 1/2 pounds carrots, peeled, Dash salt
Preheat oven to 350 degrees. Prepare a casserole dish with baking spray. (I've used a 9x9 square and or oval)
While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.
1/2 cup sugar, 1/4 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon vanilla
Add the flour, mix until smooth.
2 tablespoons all-purpose flour
Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don't want a lot of foam.)
3 large eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, 1/2 cup butter, melted
Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.
Bake for about 60 minutes or until center springs back to touch.