Source: cdkitchen.com

4 cups sliced carrots
2 eggs, beaten
1 cup warm water, divided
2 (1/4 ounce) packages active dry yeast
3/4 cup vegetable oil
1/2 cup granulated sugar
1 tablespoon molasses
2 teaspoons salt
9 cups all-purpose flour

Cook carrots until tender. Drain and place in blender or food processor. Add eggs and 1/2 cup water; puree until smooth.

In a large bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured board; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until double, about 1 hour.

Punch down and shape into balls. Place 2 inches apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. Bake at 350 degrees F for 18-20 minutes or until brown.