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2 lb. peeled carrots, cut up (do not use baby carrots)
1/4 c. sugar
2 Tbsp. flour
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
3 large eggs (at room temperature)
1/4 c. butter, softened

Cover carrots with water and cook for 30 minutes until
tender; drain.

Meanwhile, heat oven to 350 degrees. Puree carrots with sugar, flour,
baking powder and vanilla extract. Add eggs, one at a time, mixing
after each addition, until blended. Add butter.

Lightly grease a 1 1/2-quart soufflé dish. Coat bottom and
sides with 1 1/2 tablespoons sugar. Add carrot mixture and bake 45
minutes, until soufflé is set in the center when tested with
fingertip. Yields 10 servings.

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