Picadilly Cafeteria Carrot Souffle

Ingredients

• 2 lb carrots chopped
• 12 c melted butter
• 1 c white sugar
• 3 Tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 3 eggs beaten
• 1 tsp confectioners sugar for dusting

Directions

1. Preheat oven to 350 Bring a large pot of salted water to a boil Add carrots and cook until tender about 15 minutes Drain and mash To the carrots add melted butter white sugar flour baking powder vanilla extract and eggs Mix well and put in a 2-quart casserole dish Bake in preheated oven for 30 minutes Remove from oven and sprinkle with confectioners sugar Makes about 8 servings