Carrot Souffl - cooking recipe

Ingredients

1 lb. baby carrots, cooked until tender
1 stick butter
2 large eggs
3 Tbsp. flour
1 tsp. baking powder
1 c. sugar
dash cinnamon

Preparation

Cook carrots until they mash with a fork.
Drain and place in a blender.\tAdd butter to the blender and pulse until butter melts.
Add all the remaining ingredients and pulse until well mixed.
Pour into a greased souffl dish.
Bake 15 minutes at 400\u00b0.
Reduce heat to 350\u00b0 and bake for an additional 45 minutes. Serve immediately.