Carrot Souffle

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil. Add carrots and cook until tender 15 to 20 minutes. Drain and mash. Stir in margarine vanilla extract and eggs; mix well. Sift together flour baking powder salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.

Bake for 45 minutes.