Carrot Souffle

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Bring a large pot of lightly salted water to a boil. Cook the carrots for 15 to 18 minutes or until they’re very soft.

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Add the carrots, eggs, butter, and vanilla to a food processor.

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Pour in the sugar, baking powder, flour, and cinnamon. Continue to pulse just until mixed.

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Transfer the mixture to the prepared baking dish, and bake for 55-65 minutes until the top is set and golden brown.

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Serve as a side dish with your favorite entree.

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For more recipes, visit Berly's Kitchen!

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