Directions

1. Place carrots in a small saucepan and add water to cover. Bring to a boil and simmer until carrots are very soft, 8-10 minutes; drain, saving cooking water. Put carrots in a food processor or blender and add 1 tablespoon of the cooking water. Puree until smooth, adding another 1 tablespoon of cooking water if needed for a smooth texture, and scraping container as necessary. Set aside to cool.
2. Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
3. In a large bowl, beat butter and granulated sugar at medium speed with a mixer until light and fluffy, about 2 minutes. Add egg and mix just until the yolk disappears. Add 2 teaspoons orange zest, 1 tablespoon orange juice, the vanilla, and the cooled carrots and beat until blended.