Place the carrots into a pot of simmering, salted water. Simmer for 10-15 minutes, or until the carrots are very easily pierced with a fork. Drain the carrots, reserving about a half cup of the cooking liquid.
Place all of the ingredients into a food processor, and process till smooth, stopping often to scrape the sides of the bowl down. Add water as needed to get a light, yet still spreadable texture (about 1/4-1/3 cup, but used your judgment and the photos as an example!).
Store the butter in an airtight container in the fridge. It will keep for up to five days. Serve over crusty bread, cornbread, as a dip for veggies, or as a toast topper at breakfast!