Carrot Souffle

Carrot Souffle

You'll need 1 lb carrots peeled & chopped, 3 large eggs lightly beaten, 1/2 cup sugar, 1/2 cup melted butter, 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract.

Directions:

Bring carrots & enough water to cover to a boil.  Cook 45 mins or until very tender then drain.  Process carrots in a food processor until smooth.  Stir together carrot puree, eggs, & remaining ingredients.  Place in a 1 quart baking dish and bake at 350 degrees for 45 minutes.

[from CB}