Piccadilly Carrot Souffle

Piccadilly Carrot Souffle

3 1/2 lbs. peeled Carrots1−1/2 lbs. Sugar
1 Tbsp. Baking powder1 Tbsp. vanilla
1/4 Cup flour6 eggs
1/2 lb. MargarinePowdered sugar
1. Steam or boil carrots until extra soft. Drain well. 2. While carrots arewarm, add sugar, baking powder, and vanilla. 3. Whip with mixer untilsmooth. 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. Pourmixture into baking dish about half full as the souffl will rise. 8. Bake
in 350−degree oven about 1 hour or until top is a light golden brown. 9.Sprinkle lightly with powdered sugar over top before serving.