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.