Carrot Souffle - cooking recipe

Ingredients

3 c. cooked carrots, mashed
1/2 c. butter, softened
3 eggs
2 Tbsp. flour
1 tsp. baking powder
1 c. sugar
1 tsp. cinnamon

Preparation

Blend all ingredients well.
Pour into a greased 2-quart baking dish.
Bake at 400\u00b0 for 15 minutes, then lower temperature to 300\u00b0 and bake for 45 minutes more.
May substitute pumpkin or squash for carrots.
Serves 6 to 8.