2 c. carrots, cooked, drained
1/2 c. butter, softened
1/2 c. sugar
3 eggs
1/4 tsp. cinnamon
1 tbsp. baking powder
1 tsp. salt
1 c. milk
1 tbsp. flour

Mash carrots, add remaining ingredients beat until smooth. Pour into 2 quart casserole. Bake at 350 degrees for 45 minutes.

NOTE: Place cooked carrots in Guisnart plusate until small pieces add remaining ingredients pulsate until smooth.