Preheat the oven to 350. Put your carrots in a medium sized saucepan and add enough water to cover them by ½ inch. Bring the pot of water to a boil and cook the carrots until they’re easily fork-able. This should take about 20 minutes (from when you turn on the heat).
Drain the carrots in a colander, then puree them in the food processor with the melted coconut oil. Take off the lid and allow it to cool for a few minutes.
Whisk the eggs in a small bowl. In a separate bowl, combine the coconut flour, salt, spices, coconut sugar, and baking powder.
After the carrots have cooled, puree in your eggs and the rest of the ingredients.
Pour the mixture into a 2-quart souffle dish (or 8x8 square glass baking pan), lightly greased with coconut oil.
Bake uncovered for 55-60 minutes. The center should be firm to the touch and a knife in the center should come out clean. You can tell it’s not done if it jiggles too much when you take it out.
Sprinkle with cinnamon, and optional chopped pecans + toasted coconut, if desired, to serve.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-carrot-souffle/