Piccadilly Cafeteria Carrot Souffle #1 - cooking recipe

Ingredients

3 1/2 lbs carrots, peeled and sliced
2 1/2 cups sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 eggs
1/2 lb margarine, softened
confectioners' sugar

Preparation

Cook carrots until soft, I boil mine.
Drain well.
While carrots are still warm, add sugar, baking powder and vanilla extract.
Whip mixture well with electric mixer until smooth.
Add flour and mix well.
Whip eggs in a separate bowl and add to carrot mixture and blend in well.
Add softened margarine and mix well.
Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise.
Bake at 350 degrees for about 1 hour and until top is light golden brown.
Sprinkle lightly with confectioners sugar.