Carrot Souffle

Ingredients

2 lb. carrots, peeled and chopped

½ cup butter, melted

1 cup sugar

3 tbsp. all-purpose flour

1 tsp. baking powder

1 tbsp. vanilla extract

Dash of nutmeg

Dash of cinnamon

3 eggs, beaten

Powdered sugar

Directions

Preheat oven to 350°F.  In large pot, bring lightly salted water to a boil.  Add carrots and cook until tender, about 15 minutes.  Drain carrots and place in large mixing bowl. Mash carrots.  Add melted butter, sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon, and eggs.  Using a wire whisk, blend well.  Pour into 1-½ qt. baking dish.  Sprinkle with powdered sugar.  Bake for 30 minutes.