Carrot Souffle - cooking recipe

Ingredients

2 c. cooked carrots, mashed (approximately 12)
3 eggs
1 c. milk
3/4 c. sugar
1/2 c. soft butter or rice bran oil
1 Tbsp. flour
1 tsp. baking powder
1 tsp. sea salt (optional)
1/2 tsp. cinnamon

Preparation

Using electric mixer, mash cooked carrots (will be lumpy). Mix dry ingredients with oil or butter; add eggs and blend.
Add carrots and milk and blend with mixer.
Pour into ungreased 2 quart casserole.
Bake at 350\u00b0 for 45 minutes or until set as for custard.