• 6 large carrots (about 850g), peeled and cut into chunks
  • 100 g butter, melted
  • 40 g plain flour
  • 1.5 tsp baking powder
  • 1 tsp ground coriander
  • a handful of fresh coriander, finely chopped
  • 2 tbsp sugar
  • 4 medium eggs, beaten


  1. 1

    Put the carrot chunks in a saucepan and cover with cold water. Bring to the boil with a good pinch of salt, then simmer with a lid on for 30-40 minutes until very tender. Drain and leave to steam-dry for a few minutes, then tip back into the pan and gently cook out any remaining moisture for about 5 minutes.

  2. 2

    Preheat the oven to 190ºC, fan 170ºC, gas 5. Transfer the cooked carrots to a food processor and whiz to a purée. Add the melted butter, flour, baking powder, ground and fresh coriander, sugar and some seasoning, and pulse briefly to combine. Now pour in the beaten eggs and give it a final blast to incorporate.

  3. 3

    Butter a high-sided 1.5-litre baking dish (that will hold your mix and allow it to rise by 3-4cm without going over the top). Tip in the carrot purée and bake for 35-40 minutes. Have a look at the top after 25 minutes – if it's going a bit dark, cover loosely with foil.

  4. 4

    It's done when the top has formed a nice crust, is slightly springy to touch, and when a skewer stuck into the centre comes out mostly clean, but not entirely.

Recipe taken from Big Table, Busy Kitchen by Allegra McEvedy (Quercus, £25)

Nutritional Details

Each serving provides
  • Energy 1193kj 285kcal 14%
  • Fat 17.9g 26%
  • Saturates 9.7g 49%
  • Sugars 16.8g 19%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

22.5g carbohydrate 4.9g fibre 6.0g protein

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