Piccadilly Cafeteria Carrot Soufflé

Ingredients

• 1 3/4 pounds peeled carrots, chopped
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour
• 3 eggs, well-beaten with electric mixer
• 1/2 cup (1 stick) butter, at room temperature
• Confectioners' sugar

Instructions

1. Steam or boil carrots. Drain well and transfer to a large mixing bowl.
2. While carrots are still warm, add sugar, baking powder and vanilla extract. Beat with mixer until smooth.
3. Add flour and mix well; add whipped eggs and beat well. Add butter and beat well.
4. Pour mixture into a 2 quart baking dish.
5. Bake at 350 degrees F for 1 hour or until top is light golden brown.
6. Sprinkle lightly with confectioners' sugar over top before serving.