2) Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.
3) In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour.
Remove souffles from the oven and serve immediately.