Ingredients
1 1/2 pounds peeled carrots (about 9 medium)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1/3 cup high-gluten or bread flour
(all-purpose may be used but the souffle will collapse more quickly)
4 eggs
1/2 cup (1 stick) melted butter
1 tablespoon confectioners sugar
Preparation
Steam carrots over boiling water until extra soft, about 30 minutes. (or cut into chunks and microwave in a covered, vented container with about 1/4 cup water on high for 10 to 15 minutes)Drain well.
Heat oven to 350 degrees. Spray a 1 1/2 qt. casserole lightly with vegetable oil.
Transfer warm carrots to large bowl with an electric mixer; add sugar, baking powder, vanilla and flour.
Beat slowly until carrots are mashed; increase speed to medium and beat 3 minutes, until very smooth. With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted butter.
Pour carrot mixture into prepared pan. (It will rise, so the pan should not be more than half full).
Bake about 1 1/2 hours, or until the top is a light golden brown. Springle with confectioners sugar and serve immediately. (The souffle will fall after being taken out of the over).
