INGREDIENTS

  • 3 1/2 lbs baby carrots
  • 1 1/2 lbs sugar
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • 6 large eggs
  • 1/2 lb margarine
  • sifted powdered sugar

DIRECTIONS

  1. Steam or boil carrots until extra soft.Drain well.
  2. Add sugar, baking powder, and vanilla.
  3. Whip with mixer until smooth.
  4. Add flour and mix well.
  5. Whip eggs and add to flour mixture, blend well.
  6. Add softened margarine to mixture and blend well.
  7. Pour mixture into baking dish about half full as the soufflé will rise.
  8. Bake in 350°F degree oven about 1 hour or until top is a light golden brown.
  9. Sprinkle lightly with powdered sugar over top before serving.