Photograph: Karen Thomas
Put the carrot chunks in a saucepan and cover with cold water. Bring to the boil with a good pinch of salt, then simmer with a lid on for 30-40 minutes until very tender. Drain and leave to steam-dry for a few minutes, then tip back into the pan and gently cook out any remaining moisture for about 5 minutes.
Preheat the oven to 190ºC, fan 170ºC, gas 5. Transfer the cooked carrots to a food processor and whiz to a purée. Add the melted butter, flour, baking powder, ground and fresh coriander, sugar and some seasoning, and pulse briefly to combine. Now pour in the beaten eggs and give it a final blast to incorporate.
Butter a high-sided 1.5-litre baking dish (that will hold your mix and allow it to rise by 3-4cm without going over the top). Tip in the carrot purée and bake for 35-40 minutes. Have a look at the top after 25 minutes – if it's going a bit dark, cover loosely with foil.
It's done when the top has formed a nice crust, is slightly springy to touch, and when a skewer stuck into the centre comes out mostly clean, but not entirely.