Preheat oven to 400 degrees.
Spray 2-quart round glass baking dish with vegetable spray.
In a medium saucepan, bring 4 cups of water to a boil. Add salt and carrots and cook until tender (about 25 min). Remove from stove and drain.
Mash carrots with a fork until smooth (or puree in a food processor).
In a large bowl, combine carrots, cinnamon, sugar and butter. Mix until blended.
Add fruit, eggs and whipping cream. Beat until mixture is smooth.
Pour into baking dish; bake 45 minutes or until set.
Top with mini marshmallows and bake for a few more minutes or until marshmallows start to melt and begin to brown.
Depending on the thickness of the carrots, they may need a little more time to boil to become soft.