.

3 1/2	Lbs.	Carrots, peeled
1 1/2	Lbs.	Sugar
1	Tbsp.	Baking powder
1	Tbsp.	Vanilla
1/4	Cup	Flour
6	Eggs
1/2	Lb.	Margarine
		Powdered sugar

• Steam or boil carrots until extra soft. Drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer until smooth.
• Add flour and mix well.
• Whip eggs and add to flour mixture, blend well.
• Add softened margarine to mixture and blend well.
• Pour mixture into baking dish about half full as the souffle will rise.
• Bake at 350degrees about 1 hour or until top is a light golden brown.
• Sprinkle lightly with powdered sugar over top before serving.

YIELD: Serves 10