That is what is called for with the recipe that I use. I hope we are talking about the same one, it is very good! I use 2 regular size (approx 14 oz) cans of sliced carrots, and drain them well. I don't do anything to them. When you mix the ingredients with the mixer, it chops them up for you.
Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart souffle dish. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes longer. Serves: 8