Carrot Souffle

Ingredients

• 1 pound(s) baby carrots
• 1 1/2 teaspoon(s) baking powder
• 1/4 cup(s) butter, softened
• 1/4 teaspoon(s) cinnamon
• 3 eggs
• 1/2 cup(s) light sour cream
• 1/4 cup(s) plain flour
• 1 1/4 cup(s) sugar

Preparation

1. Cook carrots in boiling water to cover in a large saucepan 20-24 minutes or until tender. Drain well; cool.


2. Process carrots and eggs in 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" square baking dish.
3. Bake at 350 for 55-60 minutes until set.


4. When I double this for a 11x13 dish, I will often use egg beaters for half of the eggs and reduce sugar by 1/4-1/3 cup.