Carrot butter has been on my cooking list program since the inception of this site, and I can't think it took me a long time to bring it to you.
So let me tell you about it: it's a rich puree of macadamia nuts and cooked carrots, sweetened with maple syrup and flavored with vanilla.

1 1/4 lb carrots, peeled and diced
3/4 cup macadamia nuts
2 Tbsp safflower or canola oil
2 Tbsp maple syrup
1/2 Tbsp vanilla extract
kosher salt to taste (I used almost 1 tsp).

Bring a pot of water to a boil. Simmer chopped carrots until very tender, 15-20 minutes depending on the size of the chopped pieces.
While carrots simmer, puree macadamia nuts and oil in a food processor until a butter is formed. (If you're using a high-speed blender, you can skip this step and puree all the ingredients together once the carrots are done.)
Once the carrots are cooked, drain and place in the food processor with the macadamia nut butter. Add maple syrup and vanilla and puree until a smooth, whipped texture is achieved, stopping to scrape down the sides with a knife as necessary. Salt to taste.
Allow cooling before serving. Enjoy on bread, crackers, veggies, a sandwich, you name it!