Carrot Souffle - cooking recipe

Ingredients

1 3/4 lb. carrots, peeled and chopped
1/2 C. white sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla extract
2 Tbsp. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs, beaten
1/2 C. butter, softened
2 tsp. confectioners' sugar

Preparation

Preheat oven to 350 degrees.
In a large pot of boiling water, cook the carrots until very tender, (approximately 15 minutes). Drain and transfer to a large mixing bowl.
While carrots are warm, use an electric mixer to beat with sugar, baking powder and vanilla extract until smooth.
Mix in the flour, cinnamon, nutmeg, eggs and butter.
Transfer to a 2 quart baking dish.
Bake for 1 hour in the preheated oven, or until top is golden brown.
Sprinkle with confectioners' sugar (may substitute brown sugar; sprinkle on during last few minutes of baking).
Serves:
6-8.