Carrot Soufflé

My friend Ericka recently got this recipe from her dear friend and mom of 3. It is a great way to get some extra veggies into your kiddies. Ericka's son is not a big fan of carrots (cooked or raw). It really depends on his mood but this dish he gobbled up and asked for seconds. The taste is similar to a pumpkin pie which is something her boy doesn’t turn down.

Ingredients

1 16 oz pkg baby carrots

3 eggs

½ cup sugar

½ cup light sour cream

¼ cup butter, softened

¼ cup flour

1 ½ tsp. baking powder

¼ tsp. cinnamon

Cook carrots in boiling water 20-25 minutes or until tender. Drain and cool. Process eggs and carrots until smooth. Add remaining ingredients. Pour into lightly greased 8 inch baking dish. Bake at 350 for 60 minutes.