Carrot Soufflé - Piccadilly Style from Betty Carmack

1 1/2 lb. carrots, sliced
1/4 cup flour
3/4 cup butter or margarine (room temperature)
3 large eggs
1/2 ( scant) Tbsp. baking powder
1 1/2 cups sugar
1/8 tsp. ground cinnamon

Cook carrots until tender and drain well. Put in refrigerator and chill (preferably overnight). Put into food processor (mixer will not work) and pulse until smooth. Add all other ingredients and blend well.
(Will be thin.) Place in casserole dish and bake at 350 degrees for 1 hour.
(Take out when sides begin to pull away from dish. Will still be soft in middle.