Carrot Butter

We just recently harvested our carrots although the garden for the most part struggled this year, the carrots did great. Of course I had to make me some carrot butter. You maybe have never had carrots this way but oh this recipe is wonderful!  A great Spring time recipe that would be great at part of a Easter dinner, breakfast, brunch or whenever. But also an awesome Fall recipe in fact it is quickly becoming a Thanksgiving favorite around here....heck I say it's great any time of year.  We love this Carrot Butter on toast, scones, with rolls, as a fruit dip, or any way you can think of eating it.  I personally like it by the spoonful! ;)  ENJOY!

Carrot Butter

1-1.5 pounds carrots peeled and cut into small pieces
Large pot of water
1 cup macadamia nuts
1/4 cup coconut oil, melted
3-4 Tablespoons Maple Syrup
1/2 Tablespoon vanilla
2 teaspoons Real Salt

Place carrots in large pot of water and boil until the carrots are very, very soft.  Drain carrots then add them with all other ingredients to blender and puree until really smooth.  Good warm or cold.  Refrigerate leftovers.