Carrot Souffle
Ingredients
2 pounds carrots, chopped
1/2 cup butter, melted
1 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 tablespoon vanilla extract
pinch of nutmeg
pinch of cinnamon
3 eggs, beaten
1 tablespoon confectioner's sugar
Instructions
Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 15 minutes. Preheat oven to 350 F. Drain carrots and place in the bowl of a food processor. Add butter, white sugar, flour, baking powder, vanilla extract, nutmeg, cinnnamon and eggs in the bowl of the food processor. Process until blended smooth and transfer to a greased 2 quart casserole dish and sprinkle with confectioner's sugar. Bake for 30 minutes. Can be served as a side dish to any main course, or it can be used as a filling for pies, tarts or turnovers. Makes 8 servings.