Carrot Soufflé

At Easter I made this for some friends with whom we celebrate the holidays. Basically, I was told this Thanksgiving that IF this carrot souffle came to the meal that we would be allowed to attend as well!! It was that excellent and complemented the flavors of the ham at Easter really well. I have also made it in between the holidays when I have a 5 lb bag of carrots to use up before it spoils. It's a quick and easy recipe.

This is simple and delicious. Cook the carrots, dump all the ingredients in a food processor and pour into a baking dish. Easy, colorful, and always a hit. I cut back on the sugar to one cup and increased the cinnamon to half a teaspoon. I served this with beef tenderloin, scalloped potatoes, and collards.