Carrot Souffle

By GratefulSea

VERY easy and delicious--a new family favorite!
I made this in two ramikins (with leftover batter), using half the amount of all ingredients, and baking for 40 minutes.
Next time I'll try decreasing the sugar by half, and will possibly add a bit of nutmeg, perhaps pecans.

Ingredients

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

Details

Servings 6
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.

Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.

In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.