Carrot Souffle

1. 1

   Steam carrots over boiling water until extra soft, about 30 minutes.

2. 2

   (or cut into chunks and microwave in a covered, vented container with about 1/4 cup water on high for 10 to 15 minutes)Drain well.

3. 3

   Heat oven to 350 degrees. Spray a 1 1/2 qt. casserole lightly with vegetable oil.

4. 4

   Transfer warm carrots to large bowl with an electric mixer; add sugar, baking powder, vanilla and flour.

5. 5

   Beat slowly until carrots are mashed; increase speed to medium and beat 3 minutes, until very smooth. With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted butter.

6. 6

   Pour carrot mixture into prepared pan. (It will rise, so the pan should not be more than half full).

7. 7

   Bake about 1 1/2 hours, or until the top is a light golden brown. Springle with confectioners sugar and serve immediately. (The souffle will fall after being taken out of the over).

No additional tips available.