Carrot Soufflé

Ingredients

• 1 (16-ounce) package baby carrots*
• 3 large eggs
• 1 1/4 cups sugar
• 1/2 cup light sour cream
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon

Preparation

1. Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender. Drain well; cool.
2. Process carrots and eggs in a food processor until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
4. *1 1/2 pounds carrots, sliced, may be substituted.