Carrot Souffle'
Ingredients:
2 lbs. baby carrots
3 eggs
1 stick butter, melted
1/4 c. sugar
3 T. flour
½ T. cinnamon
1 t. vanilla
1 t. baking powder
½ t. salt
Instructions:
Preheat oven to 350 degrees.
Cook carrots in boiling water until very tender. Drain. Blend cooked carrots in a blender with 3 eggs. Add remaining ingredients. Bake in a buttered casserole dish for 40 minutes.