Carrot Souffle

2 pounds baby carrots, boiled and mashed
1 stick butter
1/4 cup flour
1/2 tsp cinnamon
3 eggs
1 cup sugar
1-1/2 tsp baking powder

1. In a mixing bowl, mix carrots with butter and rest of ingredients.
   
2. Bake at 350 degrees for 45 minutes.
   

I make this every Thanksgiving. It tastes almost like a dessert, but not too sweet. The first time I had it at Jenny's house, I was embarrassed because I couldn't stop eating it, even after we'd finished all the rest of the meal. -- Sarah