Caramelized Carrots with Cream

Since we get nice carrots (not the standard kind that you see at the grocery store) at the farmers' market and in our CSA box, I've been cooking them a lot lately. Some of the braised carrot recipes have been really good; this one, though time consuming, is sublime:

Clean, but don't peel, some good carrots (I used a mix of yellow and orange types), and cut them into 1 cm thick slices.
Put the carrot slices in a single layer in a lightly oiled baking dish, sprinkle them with a bit of salt, and bake at 300 degrees for 45-60 minutes. They'll shrink a lot and caramelize. Don't let them burn.
Transfer the carrots to a smaller baking dish, sprinkle with some freshly ground white pepper (white pepper is super carrot friendly), and pour in enough cream to almost cover the carrots. Put back in the oven, turn it to 375, and bake until the cream is mostly gone.
Serve hot.

The results aren't particularly pretty, but they are goooooood.