Carrot Souffle - cooking recipe

Ingredients

1 3/4 lb. peeled carrots
1 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. flour
3 eggs - well beaten
1/4 lb. (1 stick) margarine at room temperature
powdered sugar for garnish

Preparation

Steam or boil carrots until very soft.
Drain well.
Transfer to large mixing bowl.
While carrots are warm, add sugar, baking powder and vanilla.
Beat with mixer until smooth.
Add flour and mix well.
Add whipped eggs and beat well.
Add margarine and blend well.
Pour mixture into 2 qt. baking dish.
Bake at 350\u00b0 for 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar before serving.
Serves 8 - 10.