1poundcarrots (regular or baby carrots)If using regular carrots, remove the ends and grate the outside down a little.
2tablespoonsmelted butter
1cupsugar
3tablespoonsall purpose flour
1teaspoonbaking powder
1teaspoonvanilla extract
½teaspooncinnamon
3large eggs
1tablespoonpowdered sugar (optional)for dusting
Instructions
To make this souffle, begin by adding the carrots to a large pot of water and boil.
Cook for about 15 to 20 minutes or until the carrots are tender. Drain the carrots and let cool.
Run the carrots through a food processor (or you can mash them with a potato masher if you don't have one).
Add in the flour, cinnamon, sugar, baking powder, and vanilla extract. Stir well.
Add the eggs then mix with a hand mixer until everything is well mixed.
Pour into a greased two quart casserole dish (I used a pie pan) and bake for 50 to 55 minutes at 350 degrees. Once done the consistency should resemble a quiche.