Carrot Soufflé

2 #'s peeled carrots cut up
2 cups sugar
6 eggs
1 tbsp. baking powder
4 tbsp. flour
1 c. liquid oleo margarine
1 tbsp. vanilla

Cook or steam carrots for 45 minutes or until soft. While carrots are hot whip in food processor. Add sugar, baking powder & vanilla. Then add the flour & mix until smooth. Stir in eggs then margarine & pour into baking dish. Bake 1 ½ hours at 350ºF. You may dust with powdered sugar before serving.

Submitted by D. Babin - Lafayette, LA