Harvest carrots from garden and rinse until clean

Preheat oven 350F

Using a peeler, remove the skin of the carrots.

Cut carrots into small pieces then place in a boiler with enough water to cover carrots. Bring carrots to a boil and continue to cook until carrots are tender (when you remove a carrot piece, it mashes easily).

Drain cooked carrots.

Using a food processor or blender, add cooked carrots, melted butter, 2 eggs, flour, baking powder, sugar, vanilla extract, and cinnamon. Blend until mixture is smooth.

Add mixture into a nonstick pan and smooth the top. Insert dish into the oven at 350F for 40 minutes or until golden brown.

Remove souffle and let sit for 5 minutes. Enjoy!