2 lbs. Carrots, cooked and drained
1-1/2 cups Sugar (or a little less)
1 tablespoon Flour
2 teaspoons Baking Powder
1 teaspoon Vanilla
½ cup Butter
Prepare baking dish (casserole dish) & preheat oven to 350 degrees.
Place all ingredients in large blender or equivalent & blend until smooth. Pour into lightly greased casserole dish. Bake in 350-degree oven for approximately 1 hour until soufflé is browned slightly around edges.
From Vickie S.