Carrot Soufflé 

Ingredients:

• 3 large eggs

• 1 (16 oz) package of baby carrots

• 1 1/4 cup sugar

• 1/2 cup sour cream

• 1/4 cup butter, softened

• 1/4 cup all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp ground cinnamon

Directions:

• Cook carrots in boiling water in covered large saucepan for 20-25 minutes or until tender

• Drain well and COOL- Carrots have to be cool or they will cook the eggs in the next step

• Put carrots and eggs in food processor- process until smooth

• Add sugar and remaining ingredients, process until smooth- roughly 30 seconds

• Pour mixture into a lightly greased baking pan or dish

• Bake at 350 degrees for 55 to 60 minutes until set