Carrot Souffle - cooking recipe

Ingredients

2 lb. carrots
1 cube butter or margarine, softened
1/4 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
3 eggs, slightly beaten

Preparation

Cook, drain and mash carrots.
Add remaining ingredients, putting eggs in last.
Mix well.
Place in a 1 1/2-quart ungreased casserole dish and then in pan with 1-inch of water.
Bake 1 hour at 350\u00b0.