Piccadilly Carrot Souffle - cooking recipe

Ingredients

2 lbs carrots, peeled and cut into chunks (about 8 medium to large)
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/3 cup flour
4 eggs
1/2 cup butter, melted

Preparation

Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325\u00b0F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.