Carrot Souffle.

Piccadilly Cafeteria often has a carrot souffle that is absolutely fabulous!

Carrot Souffle

1 3/4 lbs. carrots, peeled and chopped
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. all-purpose flour
3 eggs, well-beaten
1 stick butter (room temperature)
powdered sugar (to sprinkle on top of baked souffle)

Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.

Blend in flour and mix well; add beaten eggs and beat. Add butter and mix thoroughly. Pour mixture into a 2-quart lightly buttered baking dish or pan.

Bake at 350 degrees F for 1 hour or until top is a nice golden brown. Sprinkle with powdered sugar before serving. Serve warm and reheat leftovers for the most flavor.