I sometimes go overboard when making purchases at Costco. Last winter, I bought too many carrots...meaning big carrots. I thought I would be making enough stews etc. to use them all, but it became apparent that I was going to have to get creative or wasteful. My decision was to cook and puree the carrots, freeze the puree and hope for a further use. This puree has been staring at me every time I open my big freezer, so on this very rainy and windy day, I decided to thaw a container.
Once the puree was thawed, it was evident that I had seasoned the carrots, but I'm not sure what I used. As I looked around the pantry, I came across some canned pumpkin and thought, hey, I can make carrot muffins instead of pumpkin muffins! I had about 2 cups of puree, so I followed the Pumpkin Muffins recipe, doubling it. I did add another teaspoon of pumpkin pie spice and 2 Tablespoons of ground flax seed. The batter tasted very similar to the pumpkin batter and the finished product was delicious! I made bread, not muffins, but everyone loved it. This turned out to be a very moist bread. Next time I might use 1/2 t more pumpkin pie spice and not a whole tablespoon.
The best is those carrots didn't go to waste!