Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish with butter or cooking spray.

Peel and dice the carrots, then place them in a pot covered with water, bringing to a boil; simmer for 15-20 minutes until fork-tender, then drain.

Transfer the drained carrots to a food processor and blend until silky smooth.

In a mixing bowl, combine the carrot puree with melted butter and whisked eggs, folding until fully incorporated.

Sift together the gluten-free flour, baking powder, salt, and sugar in a separate bowl, then fold this dry mixture into the carrot blend, being careful not to overmix.

Pour the batter into the prepared casserole dish, smoothing the top and filling it about three-quarters full.

Bake for 40-45 minutes until puffed and golden; a toothpick inserted should come out clean.

Cool for about 10 minutes before serving.