Carrot Souffle - cooking recipe

Ingredients

2 lb. carrots
1/2 c. margarine, softened
1/2 to 1 c. sugar
3 eggs, beaten
1/4 tsp. cinnamon
1 Tbsp. flour
1 tsp. baking powder
1 tsp. salt
1 c. milk

Preparation

Pare and cook carrots until tender; drain well.
Mash carrots. Combine all ingredients and beat until smooth.
Pour into a greased 2-quart casserole.
Bake for 1 hour at 350\u00b0.