Carrot Soufflé~

Adapted from Thomas Caterers of Distinction

1 pound carrots

4 ounces butter (1 stick), melted

3 eggs

1/2 cup sugar

3 tablespoons flour

1 teaspoon baking powder

1 teaspoon vanilla

Salt to taste

Preheat oven to 275º. 


Peel carrots.  Cook in salted water till well done.  Drain thoroughly.

Melt butter.  In blender, combine eggs, melted butter, sugar, flour, baking powder and vanilla.  Blend well.  Add carrots.  Blend till combined.

Bake in a greased 8 x 8 inch glass dish for 45 minutes, or until just firm.