Carrot Souffle’

This is so good, you won’t know whether to serve it as a side dish or dessert!


1 ½ pounds carrots, sliced

1 cup butter

3 eggs

¼ cup flour

1 ½ teaspoons baking powder

1 cup sugar

½ teaspoon cinnamon


Cook carrots in boiling water to cover 20-25 minutes until tender; drain.  In a food processor, process carrot and remaining ingredients until smooth.  Pour into lightly greased dish.  Place in a cold oven, then bake at 350 degrees for 1 hour and 15 minutes or until set.