Picadilly Cafeteria Carrot Souffle - cooking recipe

Ingredients

2 lb. carrots, chopped
1/2 c. melted butter
1 c. white sugar
3 Tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs, beaten
1 tsp. confectioners sugar (for dusting)

Preparation

Preheat oven to 350\u00b0. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots, add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and put in a 2-quart casserole dish. Bake in preheated oven for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Makes about 8 servings.