Carrot-Top Souffle - cooking recipe

Ingredients

2 lb. carrots
3/4 c. sugar
2 Tbsp. flour
1 1/2 tsp. each baking powder and vanilla extract
3 large eggs (at room temperature)
1/4 c. butter, softened
whipped cream

Preparation

Bring the carrots, cut in half, with water to cover to a boil in large saucepan. Reduce heat to medium and cook carrots 30 minutes until very tender; drain.