Carrot Soufflé

Ingredients 1 3/4 lbs. carrots, peeled and chopped 1 cup sugar 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla 2 Tbsp. all-purpose flour 3 eggs, well-beaten 1 stick butter (room temperature) powdered sugar (to sprinkle on top of baked soufflé) Directions Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth. Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish. Bake soufflé for 1 hour or until the top is golden brown. If desired, sprinkle with confectioners’ sugar and serve warm.