Carrot Soufflé from the kitchen of Carolyn Johnson
1 lb. carrots, peeled and chopped
3 eggs
1/2 cup sugar
1/2 cup butter, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1. Bring carrots and water to cover to a boil in a medium saucepan
2. Cook for 45 minutes or until tender
3. Drain
4. Process carrots in a food processor or blend until smooth
5. Stir together carrot puree, eggs and remaining ingredients
6. Spoon into a lightly greased 1-quart baking dish
7. Bake at 350 degrees for 45 minutes or until set