Use Carrot Puree recipe from prior day. For a carrot loaf or souffle, leave pureed carrots in beaker of food processor and add 3 egg yolks and 1 slice white bread, cut in pieces. Process, turning on and off, until smooth. Fold in 4 egg whites, beaten stiff but not dry.
Pour into butterred 1-quart loaf pan or souffle dish. Place in shallow baking pan and fill pan with boiling water to depth 1/2 way up sides of loaf pan or souffle dish.
Bake in preheated 350 degree oven for 1 hour.
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