Carrot Souffle - cooking recipe

Ingredients

7 cups chopped carrots (about 2 pounds)
2/3 cup granulated sugar
1/4 cup nonfat sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

Preparation

Preheat oven to 350.
Cook carrots until tender and drain.
Process carrot in food processor until nice and smooth.
Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
Coat a 2-quart baking dish with cooking spray and spoon in mixture.
Bake for 40 minutes or until puffed and set.
Sprinkle with powdered sugar, and serve immediately.