PICCADILLY'S SWEET CARROT SOUFFLE
- 1 3/4 lbs peeled and copped carrots
- 1 c sugar
- 1 1/2 t baking powder
- 1 1/2 t vanilla extract
- 2 T flour
- 3 eggs, well beaten
- 1/2 - 1 c butter at room temperature
- powdered sugar
Preheat oven to 350
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 on mix well.
Add butter and beat well.
Pour mixture into a lightly greased 2 quart baking dish.
Bake at 350 for 1 hour or until the top is light golden brown.
Sprinkle lightly over the top with powdered sugar before serving.