Carrot Souffle

Serves 12 

2 lbs. Carrots, cooked and drained

1-1/2 cups Sugar (or a little less)

6 Eggs

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.