1 lb. baby carrots, cooked until tender
1 stick butter
2 large eggs
3 tbsp. flour
1 tsp. baking powder
1 c. sugar
dash cinnamon

Cook carrots until they mash with a fork. Drain and place in a blender. Add butter to the blender and pulse until butter melts. Add all the remaining ingredients and pulse until well mixed. Pour into a greased souffl dish.

Bake 15 minutes at 400°F. Reduce heat to 350°F and bake for an additional 45 minutes. Serve immediately.