Name: Perfect Carrot Soufflé
Total time: 2 h 30 min
Yield: 4 - 6
Ingredients: 2 lb. carrots, peeled, cut into 1" pieces; 8 tbsp. (1 stick) unsalted butter, softened and cubed; 4 large eggs; 1 1/2 tsp. pure vanilla extract; 1/2 tsp. ground cinnamon; 1/4 c. granulated sugar; 2 tbsp. all-purpose flour; 1 1/2 tsp. baking powder; 3/4 tsp. kosher salt; Cooking spray, for greasing; Powdered sugar, for dusting, optional

Step 1Preheat oven to 350°. In a large heavy-bottomed pot over medium-high heat, bring 8 cups water to a boil. Add carrots and cook until fork-tender, 20 to 22 minutes.

Step 2Drain carrots in a colander. Let cool slightly, then transfer to a food processor or stand mixer using the paddle attachment and blend until smooth, about 30 seconds. (You can also use a large bowl and a potato masher.) Add butter, eggs, vanilla, and cinnamon and blend until well combined, about 30 seconds. Add granulated sugar, flour, baking powder, and salt and blend until incorporated Do not overmix.

Step 3Lightly grease a 1.6 liter (6¾ cup) baking dish with cooking spray. Pour carrot mixture into baking dish and bake on the center rack of the oven until golden and the center has set, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven and let set for a few minutes. Dust with powdered sugar, if using.