Puréed carrots get the company-best treatment with a little butter, sugar, and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and a food processor make assembly quick and easy, but neither is essential. Make it gluten-free by using gluten-free flour.
Place 1 pound scrubbed carrots in the steamer. Set the Instant Pot to High Pressure for 5 minutes. Allow pressure to release naturally.
Place cooked carrots in a food processor and process until smooth. Add 3 tablespoons all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon table or sea salt, 1/2 teaspoon maple extract, 3 large eggs, and ¼ cup butter, cut in chunks, and mix until smooth. Alternatively, use a stand mixer or immersion blender for this step.
Pour into a medium oven-safe buttered casserole dish. Bake at 400˚F (200˚C) for 15 minutes. Reduce heat to 350˚F (180C) and continue baking for 45 minutes or until the casserole is set and beginning to brown on top.
Notes
Directions for cooking without an Instant Pot:
Add 1 cup water to a medium pot and then the sliced carrots.
Cook until carrots are fork-tender. Cover to be sure the pot doesn't boil dry.