3 pounds carrots, sliced
1-1/2 cups butter or margarine
6 large eggs
1/2 cup flour
1 teaspoon baking powder
3 cups sugar
1/4 teaspoon ground cinnamon
Cook carrots in boiling water to cover 15 minutes or until tender; drain. Position knife blade in food processor bowl; add carrot, butter and remaining ingredients and process until smooth, stopping once to scrape down sides. Spoon into two lightly greased 1-1/2 quart souffle or baking dishes. Bake at 3500 for l hour or until set and lightly browned. Allow to stand 10 to 15 minutes.
Makes 12 servings.