Carrot Souffle - cooking recipe

Ingredients

1 lb. carrots, cooked until tender
1/2 c. butter or margarine, melted
3 eggs
1 c. sugar
3 tbsp. flour
1 tsp. vanilla
1 tsp. baking powder

Preparation

Combine all ingredients in blender and blend well at high speed.
Bake, uncovered, at 350\u00b0 for 30 minutes in a 1 1/2-quart casserole dish.
Makes 6 servings.