This is a favorite. It’s not a dessert carrot cake, but a side dish - I’d describe it as a lightly sweet & savory carrot soufflé/cake hybrid. My mother, who gave me the original recipe decades ago, sometimes called it Carrot Kugel (which I guess it is, loosely defined.) She baked it in a ring mold, filling its center with buttered green peas for dinner party buffets. I skip her retro presentation, and have added some spices, but also serve it with roast turkey at Thanksgiving, or roast chicken any time.
The recipe calls for jars of baby food carrots – very 1960’s "hooray for modern conveniences!" You could substitute homemade strained carrot puree, but I actually prefer it made with baby food (though I use the very millennial organic kind.)