Carrot Soufflé

Steps

1. Preheat the oven to 350°F (175°C) and grease a 2-qt (2-L) baking dish with non-stick cooking spray.

2. Bring a large pot of water to a boil. Cook the carrots until soft, 10 to 15 minutes. Drain the carrots and, while still hot, transfer to the bowl of a food processor fitted with the metal blade. Add the butter and puree until the butter is melted and the carrots are very finely chopped.

3. Add the salt, cayenne pepper, milk, brown sugar, bread crumbs, baking powder, ginger, cinnamon, and eggs to the carrot mixture and purée for several minutes until completely smooth, stopping to scrape the sides of bowl as necessary; the mixture should have the consistency of a thick milkshake with no bits of carrots within. Pour the mixture into the prepared baking dish, smooth the top and bake for 50 to 60 minutes, until slightly puffed and almost set (it will jiggle slightly even when done).