Preheat convection oven to 350°F or conventional oven to 375°F. Coat full 2 inch hotel pan with cooking spray.
Trim, peel, and slice carrots.
Cover the carrots with water in a large pot and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain well. Transfer to a large bowl and mash.
Beat eggs in a mixing bowl. Add the egg, sugar (or maple syrup), butter, flour, baking powder, and vanilla to the carrots; mix well.
Transfer to prepared pan.
Bake until top is set and lightly browned, 30-35 minutes.
