Carrot Souffle - cooking recipe

Ingredients

3 lb. carrots, sliced
1 1/2 c. butter
6 large eggs
1 tsp. baking powder
3 c. sugar
1/4 tsp. ground cinnamon

Preparation

Cook carrots in boiling water until tender; drain.
Add carrots to food processor bowl.
Add butter and rest of ingredients and process until smooth.
Spoon into 2 lightly greased 1 1/2-quart baking dishes.
Bake at 350\u00b0 for 1 hour or until done, set and lightly brown.
Makes 12 servings.