Carrot Souffle - cooking recipe

Ingredients

1 lb. carrots
1 stick butter
1 c. sugar
1 tsp. baking powder
3 eggs, beaten
2 Tbsp. flour (plain)
1 tsp. vanilla

Preparation

Peel and cut up carrots.
Boil until tender; drain.
Puree in blender or beat with mixer until smooth.
Add butter; blend until butter is melted.
Add all other ingredients until well blended. Pour into a 1 1/2-quart casserole.
Bake at 350\u00b0 for about 45 minutes, or until knife inserted in center comes out clean.