Carrot Souffle'

2 lbs. carrots, chopped
1/2 C. melted butter
1 C. white sugar
3 T. all purpose flour
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs, beaten
1 tsp. confectioners sugar for dusting (this had disolved on ours as we bgan to eat)

Bring a large pot of water with 1 tsp. salt to a boil. Add carrots and cook until tender, about 15 minutees. Drain and mash. To the carrots, add melted butter, sugar, flour, baking powder, vanilla and eggs. Mix well and transfer to a 2 quart casserole dish. Bake for 30 minutes at 375 degrees or until set. Dust with confectioners sugar. Serves 8
from Janet's Appalachian Kitchen



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