Piccadilly Cafeteria Carrot Souffle

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 flour
3 eggs, well-beaten with electric mixer
1/2 cup (1 stick) margarine, at room temperature
confectioners' sugar

Steam or boil carrots. Drain well and transfer to a large mixing bowl.

While carrots are still warm, add sugar, baking powder and vanilla extract. Beat with mixer until smooth.

Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.

Pour mixture into a 2-quart baking dish. Bake at 350 degrees F for 1 hour or until top is light golden brown. Sprinkle lightly with confectioners' sugar over top before serving