Kay's Carrot Soufflé

Submitted by Bernice Sherman

Ingredients

1-3/4 lbs. peeled carrots (2 lb. bags)

1 c sugar

1-1/2 tsp baking powder

1 -1/2 tsp. vanilla

2 tbsp. flour

3 eggs, well beaten with electric mixer

1 stick butter at room temperature

Instructions

1. Steam or boil carrots until cooked.

2. Drain well and transfer to a large mixing bowl.

3. While carrots are still warm, add sugar, baking powder, vanilla.

4. Beat with electric mixer until smooth (1 min).

5. Add flour and mix well with mixer (1 min).

6. Add whipped eggs and beat well with mixer (1 min).

7. Add room temperature butter and beat well with mixer (1 min).

8. Pour mixture into a 2`` quart baking dish.

9. Bake at 350 for one hour or until top is a light golden brown.