Piccadilly Carrot Souffle - cooking recipe

Ingredients

3 1/2 lb. peeled carrots
2 1/2 c. sugar
1 Tbsp. baking powder
1 Tbsp. vanilla
1/4 c. flour
6 eggs
1/2 lb. margarine
powdered sugar

Preparation

Stem or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture; blend well. Pour mixture into a 13 x 9-inch baking dish about half full as the souffle will rise. Bake in 350\u00b0 oven for about an hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over the top before serving.