Carrot Soufflé

Ingredients

• 16 ounce baby carrots 
• 1.5 teaspoons double-acting baking powder 
• 0.3 cup butter softened
• 3 large eggs 
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 cup cup heavy whipping cream light sour
• 1.3 cups sugar 

Equipment

• food processor
• sauce pan
• oven
• baking pan

Directions

1. Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender.
2. Drain well; cool.
3. Process carrots and eggs in a food processor until smooth, stopping to scrape down sides.
4. Add sugar and remaining ingredients; process 30 seconds or until smooth.
5. Pour mixture into a lightly greased 8-inch square baking dish.
6. Bake at 350 for 55 to 60 minutes or until set.
7. *1 1/2 pounds carrots, sliced, may be substituted.