Fresh Carrot Souffle Recipe

Preheat oven to 350 degrees F (175 degrees C).

In a large pot of boiling water cook the carrots until very tender. Drain and transfer to a large mixing bowl.

While carrots are warm use an electric mixer to beat with sugar baking powder and vanilla extract until smooth. Mix in the flour eggs and margarine. Transfer to a 2 quart baking dish.

Bake 1 hour in the preheated oven or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.