Recipe: Carrot souffle

This was in southern Living by Kathy Johns sulphur ,Louisiana

1 1/2 punds carrots, sliced
1/3 cup butter or oleo
3 large eggs
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1'2 cups sugar
3/4 teaspoon ground cinnamon

cook carrots in boiling water to cover 20 to 25 minutes or until tender; drain.
Process carrot and remaining ingredients in a food processor until smooth, stopping to scrape down sides. spoon into a lightly greased 1 1/2Qt souffle dish.
Bake at 350 degrees for 1 hour and 10 minutes or until set. Yield 6 servings.