CARROT SOUFFLE

By Pawfaye

Ingredients

• 2 POUNDS CARROTS(CHOPPED) 1/2 CUP MELTED BUTTER, 1 CUP SUGAR, 3 TABLESPOONS FLOUR, 1 TEASPOON BAKING POWDER, 2 EGGS, 1 TEASPOON VANILLA.

Preparation

Step 1

PREHEAT OVEN TO 350 DEGREE. BRING A LARGE POT OF SALTED WATER TO BOIL. ADD CARROTS AND COOK UNTIL TENDER, ABOUT 15 MINUTES. DRAIN AND MASH, ADD MELTED BUTTER, SUGAR, FLOUR, BAKING POWDER, VANILLA AND EGGS. MIX WELL AND TRANSFER TO A 2 QUART CASSEROLE DISH. SPRINKLE WITH POWDERED SUGAR. BAKE IN PREHEATED OVEN FOR 30 MINUTES.