2 c. cooked carrots, mashed
3 eggs
1 c. milk
1 c. sugar
1/2 c. soft butter
1 tbsp. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon

Using electric beater, blend all ingredients together until smooth (bits of carrots will remain). Pour into ungreased 2 quart casserole and bake until set as for custard. Bake at 350 degrees for 45 minutes. Serves 8 to 10.