Carrot Souffle
rec.food.recipes/Luckytrim/2003
Serves 4-5

2 cup cooked, mashed carrots, about 1 lb. raw
1 stick butter or margarine, melted
2 beaten eggs
3 Tbsp. flour
1 tsp. baking powder
1 cup sugar (can use less)
1/2 tsp. cinnamon

Blend and bake in greased casserole dish at 400 degrees for 15 minutes, then 350 degrees for 45 minutes.

I blend all in a blender. Can be prepared ahead and cooked before serving.