Carrot Souffl

Ingredients

• 1 lb baby carrots cooked until tender
• 1 stick butter
• 2 large eggs
• 3 Tbsp flour
• 1 tsp baking powder
• 1 c sugar
• dash cinnamon

Directions

1. Cook carrots until they mash with a fork
2. Drain and place in a blenderAdd butter to the blender and pulse until butter melts
3. Add all the remaining ingredients and pulse until well mixed
4. Pour into a greased souffl dish
5. Bake 15 minutes at 400
6. Reduce heat to 350 and bake for an additional 45 minutes Serve immediately