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The Old Farmer's Almanac says 7-1/2 pounds of carrots will feed 25 people, so I'd just go with 7 pounds to allow for some second helpings.
Will you be serving anything else besides carrots? How will the carrots be prepared -- plain or in some sort of rich sauce? Seriously, assuming this is a carnivore meal with a turkey and/or some other animal protein, and there will be multiple other side dishes, as well as desserts that people want to save room for, it may be that each diner will only consume on average about 1/2 of a whole carrot -- i.e., a tablespoon or 2 per person of glazed carrot coins, for example. There are about 5-7 carrots to a lb, so you would need only about 2-3 lbs total of carrots. Make 4-5 lbs if there are vegetarians or other diners who are likely to load up their plate with carrots.
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