My son isnt the greatest at eating his veggies, but he loves this

Carrot Souffle

1 1/2 lbs. carrots
1 1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup butter
3 eggs
1/4 cup flour
3/4 cup sugar

Cut & cook carrots 15 minutes and drain. Place carrots in food processor to blend (not too much). Place all ingredients (including carrots) in processor and blend. Place blended ingredients in a greased oven proof casserole and bake @ 350 for 1 hour