"Boil the carrots till they are tender. Drain and mash them through a colander.
"For each pound of carrot pulp, allow one pound of sugar and the juice of one lemon.
"Boil slowly until the mixture jellies and then set away in glasses."
("Although this is composed of the humblest ingredients, it never fails to prove pleasing... Not only because it is really delicious, but for the reason that it is apt to provoke a guessing contest.")More "Lost" Carrot Recipes
Cream of Carrots Soup (1940)
(Origin - "Old-Time Farmhouse Cooking - Rural American Recipes" by Barbara Swell, 2003. This recipe was taken from a 1914 newspaper clipping.)