Ingredients

　　1/4 cup butter for every 2 cups carrots

　　Heavy cream, half-and-half, or milk (optional)

　　1 tablespoon lime or lemon juice

　　2 heaping tablespoons chopped nuts (any kind)

　　2 tablespoons raisins

　　2 or more tablespoons sugar

　　1/8 teaspoon almond extract (optional)

　　Whipped cream

　　Drain the carrots well. Mash them with butter to reach mashed potato consistency. (Add a little cream or milk if necessary.) Add the lime juice, nuts, and raisins. Sweeten until it tastes good to you. Add the almond extract, if you are so inclined. You can serve this hot, or eat it cold, topped with whipped cream or even frozen vanilla yogurt or ice cream. Talk about pumpkins and squashes at dinner and see if anyone figures out what you really made the dessert from. (They won’t.)

　　How to Repair Food, Third Edition