Carrot Souffle - carrots

Method

• 1. Bring 2 pounds peeled carrots, cut in half, with water to cover to boil in large saucepan. Reduce heat to medium and cook carrots 30 minutes, until very tender; drain.
• 2. Meanwhile, heat oven to 350. Puree carrots with 3/4 cup sugar, 2 tablespoons flour and 1 1/2 teaspoons each baking powder and vanilla extract in food processor. Add 3 large eggs at room temperature, 1 at a time, pulsing after each addition, until well blended. Add 1/4 cup butter, softened, until blended.
• 3. Lightly grease a 1 1/2-quart souffle dish; coat bottom and sides with 1 1/2 tablespoon sugar. Add carrot mixture and bake 45 minutes, until souffle is set in center when tested with fingertip. Serve immediately with whipped cream.