2 c. cooked, pureed carrots
2 tsp. lemon juice
2 tbsp. minced onion
1/2 c. butter, softened
1/4 c. sugar
1 tbsp. flour
1 tsp. salt
1/4 tsp. cinnamon
1 c. milk
3 eggs

Oven to 350 degrees.

Carrots can be cooked ahead until very soft and pureed. Add lemon juice (do in cuisinart).

Beat all ingredients until smooth. Pour into 2 quart lightly buttered souffle dish. Bake uncovered for 45 minutes to 1 hour until center is firm.