Recipe(tried): Carrot Souffle

Carrot Souffle

3 lbs carrots - peeled and sliced
1 1/2 cups butter or margarine
6 large eggs
1/2 cup all purpose flour
1 tbs baking powder
3 cups sugar
1 tsp vanilla

Cook carrots in boiling water until tender. Drain.In food processor process carrots, butter and remaining ingredients until smooth, stopping once to scrape sides. Spoon into lightly greased 9 x 13 pan. Bake at 350 for 1 hour or until set and light brown. Sprinkle with powdered sugar. Serves 12.