1 1/2 bags baby carrots, cooked and salted
1 stick melted butter
2 eggs, well beaten
3 1/2 tbsp. flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. cinnamon

Drain carrots and pour into food processor or blender to puree in 2 or 3 batches. (Just mash if you do not have a food processor.) Melt butter in 2 qt. casserole dish. Pour carrots into a large mixing bowl. Add all ingredients and mix well. Pour souffle into dish used to melt butter.

Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for 40 more minutes.