Carrot Souffle - cooking recipe

Ingredients

1 1/2 bags baby carrots, cooked and salted
1 stick melted margarine
2 eggs, well beaten
3 1/2 Tbsp. flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. cinnamon

Preparation

Drain carrots and pour into food processor or blender to puree in 2 or 3 batches.
(Just mash if you do not have a food processor.)
Melt butter in 2 qt. casserole dish.
Pour carrots into a large mixing bowl.
Add all ingredients and mix well.
Pour souffle into dish used to melt butter.
Bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for 40 more minutes.