Start by peeling the carrots, then once peeled, roughly chop them. They should be similar sizes so they cook at the same time.

Bring a large pot of water to boil over med-high heat. Once boiling, add the carrots and cook, stirring occasionally, until they're soft...about 5-8 minutes.

Preheat the oven to 350°F. Spray an 8x8" baking dish or a pie dish with non-stick cooking spray and set aside.

Once they're soft, drain them and place them in a large bowl. Mash them with a potato masher until smooth.

Add the rest of the ingredients to the bowl and whisk to combine.

Pour the carrot mixture into your prepared baking pan and bake for 45-60 minutes. Soufle is done when a toothpick inserted into the center comes out clean.

Let cool for 5 or so minutes, then slice and serve. Refrigerate any leftovers.