Carrot Souffle - cooking recipe

Ingredients

1 lb. carrots
4 eggs or egg substitute
6 Tbsp. sugar
4 Tbsp. flour
4 Tbsp. margarine, melted
1 tsp. baking powder
1 tsp. vanilla
salt (optional)

Preparation

Cook carrots until soft; puree in food processor.
Add eggs one at a time.
Add sugar; blend well.
Add rest of ingredients. Pour into greased 2-quart casserole dish.
Top with cinnamon. Bake at 350\u00b0 for 40 to 50 minutes.
Test for doneness by inserting knife; if it comes out clean,
it is done.
Check every few minutes after 35 minutes.
Serves 4 to 6.