Carrot Souffl(Piccadilly Cafeteria'S Carrot Souffl) - cooking recipe

Ingredients

1 3/4 lb. peeled carrots
1 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla extract
2 Tbsp. flour
3 eggs, well beaten with electric mixer
1/2 c. margarine, at room temperature
powered sugar

Preparation

Steam or boil carrots until extra soft.
Drain well and transfer into a large mixing bowl.
While carrots are warm, add sugar, baking powder and vanilla. Beat
with electric mixer until smooth.
Add flour and mix well. Add whipped eggs and beat well. Add softened margarine and beat well.
Pour mixture into a 2 quart baking dish.
Bake at 350\u00b0 for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.