Carrot Souffle

Ingredients

• 1-½ pound Carrots, Sliced
• ½ cups Butter
• 3 whole Eggs
• ¼ cups Flour
• 1-½ teaspoon Baking Powder
• 1-½ cup Sugar
• 1-½ teaspoon Cinnamon
• ½ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees F. Cook carrots 20–25 minutes. Drain and place carrots in the food processor with the remaining ingredients except the powdered sugar. Process until fluffy and smooth. Spoon in a greased 1 1/2 quart dish. Bake for 1 hour and 10 minutes or until set. Dust the top with powdered sugar.

This recipe came to me from a dear friend, Lynda Phillips!