When you leave a bag of carrots on the counter instead of refrigerator overnight, you gotta use them up, fast!
I peeled (with some excellent help) and cut them all up & put them in the slow cooker for a couple hours.
After cooling, I transferred them to the chopper & gave them a nice whirl.
(After utilizing what I needed for the immediate recipe, I measured out cupfuls of the purée and bagged and froze for future use.)
So - again, after tweaking & modifying existing recipes, I formulated one that satisfied my taste(s).
It baked & rose appropriately.
It cooled satisfactorily.
It sliced beautifully.
And, most importantly, it tasted "nummy" with a pleasing texture.