Rosh Hashanah Carrot Souffle

1 lb. carrots, peeled and sliced
salt to taste
1/2 cup butter, melted
1/2 cup sugar
1 tsp. baking powder
3 Tbsp. flour
3 eggs
1 tsp. vanilla
1/4 tsp. Spice Blend*

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

Cook carrots in small saucepot in salted water covered till tender. Drain. Combine with butter in a blender or food processor and process till smooth.

Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well.

Spoon mixture into a greased baking dish and bake at 350 for 45 minutes.