Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours.
Purée the carrots, macadamia nuts, oil, maple syrup, vanilla, and salt until smooth.
This carrot butter has been used as a Pâté for topping baguette slices, as a stuffing for French toast, or as a base for sauces and soups.
Makes: 8 to 10