Carrot Soufflé (Carrot Casserole) - cooking recipe

Ingredients

2 lbs carrots, peeled & coarsely chopped
6 tablespoons butter, melted
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper (or to taste)
4 eggs
1 cup heavy cream

Preparation

Preheat oven to 350\u00b0F; lightly spray a 2 quart casserole dish with non-stick cooking spray.
Boil or steam carrots in until very soft (20 minutes); drain.
Add butter, salt, and pepper; puree carrots in food processor until smooth.
Cool slightly.
Add eggs and cream; blend well.
Fill casserole dish or ramekins with mixture.
Set in a baking pan of hot water and bake for 30-35 minutes.
Serve hot.