Carrot soufflé

Ingredients:

• 1.3 kg carrots, peeled and thinly sliced
• 1.5 cups butter + extra for greasing the pan
• 1.5 cups of sugar
• 6 large eggs
• 0.5 cups premium flour
• 1 tbsp baking powder
• 1/4 tsp ground cinnamon

Preparation:

1. Preheat oven to 175°C. Lightly grease two 1.5-quart baking pans with butter.
2. Bring a large saucepan of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set the carrots aside.
3. In a food processor, combine the sugar and eggs and whisk until smooth. Add the flour, baking powder, cinnamon, and butter; blend until smooth. Add the carrots and blend until smooth. Pour the mixture into the prepared pans and bake until set, about 1 hour. Remove from the oven and serve immediately.