[RoseyT]

I've also got a ton of carrots in the fridge, so I think I'll try to find a recipe I can make now and freeze. Anyone have a suggestion?

I wouldn't freeze this one, but thought I'd share it anyway. This is a tasty and pretty dish and a favorite of my whole family.

Carrot Souffle
2 pounds carrots -- cooked & mashed
1/2 cup butter
2 eggs -- beaten
3 tablespoons flour
1 teaspoon baking powder
3/4 cup sugar
1 pinch cinnamon
Combine all ingredients and pour into a buttered, 2-quart souffle dish. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes. Yield: 6 to 8 servings.

[Timeout]

Ooooo, that sounds delicious! I had decided to make a carrot cake tomorrow, but now I'm tempted to make the souffle. I'll think about it tomorrow, as Scarlett would say.