Carrot Souffle

Prep Time: 30 min Cook Time: 90 mins Source:

Ingredients

2 pounds peeled and trimmed carrots, cut into chunks

4 ounces (1/2 cup) room-temperature butter

2 large room-temperature eggs, beaten

3 tablespoons all-purpose flour

1 teaspoon baking powder

3/4 cup granulated sugar

1/8 teaspoon cinnamon

Directions

Cook carrots in boiling salted water until tender, about 20 to 25 minutes. Drain well and mash while still warm.

Heat oven to 400 F. Butter a 2-quart soufflé dish.

Combine the mashed carrots with butter, eggs, flour, baking powder, sugar, and cinnamon. Pour into the prepared soufflé dish and bake for 15 minutes. Reduce heat to 350 F and bake 45 minutes longer.

Remove from oven and serve immediately.