Carrot Souffle by Paula Dean

By mrsstein1

Ingredients

• 1 1/2 cups butter, more for baking dishes
• 3 pounds carrots peeled and sliced
• salt
• 1 1/2 cups sugar
• 6 large eggs
• 1/2 cup all purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

Preheat oven to 350. Lightly butter 9x13 pan
Bring a large pot of salted water to boil over mediumheat. Add carrots and cook until tender. Drain and set aside.
In a food processor, add sugar, eggs and pulse to combine. Add the flour, baking powder ,cinnamon and butter pulse until smooth. Add carrots and pulse to combine. Spoon mixture into prepared pan and bake until set about 1 hour. Remove from the oven and serve immediately.