Carrot Souffle - cooking recipe

Ingredients

1 lb. carrots, scraped and processed in blender
3 large eggs, beaten
1/2 c. sugar
1/2 c. butter or margarine, melted
3 Tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla

Preparation

Cook carrots until tender.
Drain.
Process carrots in blender or food processor until smooth.
Stir in eggs and remaining ingredients.
Spoon into lightly greased 1 quart baking dish.
Bake at 350\u00b0 for 45 minutes or until set. Serves 8. Delicious!