Carrot Souffle - cooking recipe

Ingredients

1 lb carrot (steamed soft, then mashed)
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter, softened but not warm or melted
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon (to taste)
1/2 teaspoon nutmeg (to taste)

Preparation

Preheat oven to 350 degrees and grease the baking dish.
Mix all ingredients in bowl with a mixer.
Pour into an 8x8 inch glass baking dish.
Bake 45-50 minutes, until knife comes clean.
Can be served hot or cold.
Refrigerate after finishing serving/cooling.
Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
Servings really depend on how much you choose to serve.