6 large carrots
1/2 cup white sugar
3 eggs
2 tablespoons butter
1 teaspoon ice
4 tablespoons kirsch
Preheat oven to 400 degrees F (200 degrees C).
Place carrots in 9x13 inch baking dish and press onto the surface. Cook over medium heat until tender but still tender. Drain, chill and cut.
In a large bowl, beat eggs, butter, ice, kirsch and sugar until well blended. Stir in carrots and whip into the eggs.
Drop spoonfuls of kirsch into the baking dish. Pour lemon juice over carrots and sprinkle with grated lemon zest.
Bake for 30 minutes in the preheated oven, stirring occasionally. Remove from oven and continue cooking until carrots are tender. Serve hot.