Carrot Souffle(Large Quantity Recipe) - cooking recipe

Ingredients

6 lb. carrots
3 c. margarine
1 c. all purpose flour
1 dozen eggs
2 Tbsp. baking powder
6 c. sugar
2 Tbsp. vanilla

Preparation

Peel, slice and cook carrots; remove from heat and drain. Process in a food processor till smooth. Beat eggs and set aside. Mix carrots with remaining ingredients; slowly add beaten eggs. Mix until well blended. Pour into a 12 x 18 baking pan sprayed with Pam. Bake for 1 hour or until center is set at 350\u00b0. If using convection oven, reduce heat to between 300\u00b0 and 325\u00b0. Check often so that it doesn't brown too quickly. Serves 30 good size servings.