Carrot Souffle

CARROT SOUFFLE

3-4 lbs of carrots - peeled, sliced, boiled, drained, and mashed

Add directly to mashed (and slightly cooled) carrots:
1/8 - 1/3 cup sugar or honey (depending on how sweet your carrots are)
2 eggs
2 Tbsp baking powder
spices to your liking (I usually use pumpkin pie spice, but plain cinnamon is also lovely)

Scrape into baking dish.
Sprinkle more cinnamon/other spices on top.
Bake at 350 for 40min or so (when there are some good deep cracks in the top, it's done.)

Alternatives to note:
This recipe works with any orange vegetable: pumpkin, squash, yams, or sweet potatoes.