Carrot Souffle

My grandmother made this at every family gathering when I was growing up, it was the only way she could get me to eat vegetables! It's always a favorite among picky children. The final product tastes a lot like a sweet potato pie, but we always used it as a side dish to a main meat dish (especially good with turkey or steak).

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 3  cups carrots (either 3 cans of sliced carrots, or if using "real" carrots, then steamed and mashed)
• 3⁄8 cup butter
• 2  eggs
• 2  tablespoons  gluten-free flour
• 3⁄4 cup sugar
• 1  teaspoon baking powder
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 350.
2. Mix wet ingredients separately from dry in a food processor or blender.
3. Add dry ingredients to wet ingredients, mix well.
4. Pour into a 9x9 glass/corning ware for thicker souffle or a 13x9 pan for more servings.
5. Cook at 350 for 45 minutes or an hour until set. It will be slightly brown around the edges.