Cooking spray
4 (14.5 oz) cans no salt added sliced carrots
1/2 cup (1 stick) unsalted butter, melted
3 large eggs
2 tablespoons sugar
1 small orange
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, plus more to serve
1/4 teaspoon ground ginger
1. Preheat oven to 350 F. Lightly coat 8 (6 oz) ramekins with the cooking spray.
2. Drain the carrots very well. In a blender or food processor, place carrots, the melted butter, eggs and sugar. Zest and juice the orange into the blender. Puree 2-3 minutes, until mixture is smooth and fluffy. Add the flour, baking powder, salt, cinnamon and ginger and pulse until combined.
2. Evenly divide carrot batter among prepared ramekins. Bake 30-35 minutes, until souffles are slightly puffed. Dust with cinnamon before serving.
*If desired, garnish with chives.
Yields: 8 Servings
