CARROT SOUFFLÉ

If you have trouble getting your kids to eat their vegetables, try this recipe.
Not only will they eat their carrots, they'll ask for more.

(Serves 8)

2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon ground cinnamon mixed with
1 Tablespoon white sugar for dusting

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 20 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with cinnamon and sugar mixture.

Bake in preheated oven for 30 minutes. Serve warm or at room temperature