Piccadilly'S Sweet Carrot Souffle - cooking recipe

Ingredients

1 3/4 lbs peeled & chopped carrots
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
1/2 - 1 cup margarine, at room temperature
powdered sugar

Preparation

Preheat oven to 350 degrees.
Steam or boil carrots; drain well and transfer to a large mixing bowl.
While carrots are still warm, add sugar, baking powder, and vanilla.
Beat with mixer until smooth.
Add flour and mix well; add beaten eggs and mix well.
Add margarine and beat well.
Pour mixture into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 1 hour or until the top is light golden brown.
Sprinkle lightly over the top with powdered sugar before serving.