STEP 1: Preheat Oven.  Preheat the oven to 350 degrees Fahrenheit.

STEP 2:  Prepare Casserole Dish.  Thoroughly butter an 8×8 casserole dish.  Use a 9×13 casserole dish for a 2x (double) batch.  Use 9×13 casserole dish plus 8×8 casserole dish for 3x.

STEP 3:  Cook Carrots.  Cover the carrots with water.  Bring to a boil and cook until they are tender -approximately 20-30 minutes.

STEP 4:  Drain and Blend Carrots.  Drain the cooked carrots and transfer them to a blender.  Add the butter to the hot carrots.  Let butter melt and carrots cool slightly (10 minutes).

STEP 5:  Combine Dry Ingredients.

• In a small bowl, combine sugar, flour, cinnamon, baking powder, and salt.

STEP 6:  Prepare Carrot Souffle Mixture.  Add the combined dry ingredients, and milk to the blender with the drained carrots.  Puree the mixture until it becomes smooth.

STEP 7:  Add Remaining Ingredients.  Incorporate slightly beaten eggs into the carrot mixture in the blender.  NOTE: * If your blender is small, start by blending half of the ingredients. Next, transfer the blended mixture into a large bowl. Proceed to blend the remaining ingredients separately and then combine them with the mixture in the bowl.

STEP 8:  Blend until Smooth.  Continue blending until all the ingredients are thoroughly combined and the mixture attains a consistency similar to thin gravy.

STEP 9:  Transfer to Casserole Dish.  Pour the blended mixture into the prepared buttered casserole dish.

Step 10:  Cover and Bake:  Cover the casserole dish tightly with foil.  For an 8×8 dish bake in the preheated oven for approximately 1 hour  15 minutes without lifting the foil during baking.  For an 9×13 dish bake in the preheated oven for approximately 1 hour  30 minutes without lifting the foil during baking.