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Carrot Soufflé

1 lb Carrots, peeled and chopped
3 ea Large Eggs, lightly beaten
1/2 cup Sugar
1/2 cup Butter or margarine, melted
3 T All Purpose Flour
1 t Baking Powder
1 t Vanilla extract

Cook carrots in boiling water to cover for 45 minutes, or until very tender.  Drain.

Process carrots in a food processor until smooth, stopping to scrape down sides.

Stir together carrots, eggs and remaining ingredients.  Spoon into a lightly greased 1 qt. baking dish.  Bake at 350° for 45 minutes or until set.  Yields 6 servings.

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