2 pounds carrots, peeled and cut into
1 cup melted butter
1 and 1/2 cups sugar
4 tablespoons flour
2 teaspoons baking powder
2 teaspoons vanilla extract
Cook carrots in boiling water until tender.
Combine carrots and melted butter in food
processor. Blend until smooth.
Add remaining ingredients and blend well.
Spoon mixture into lightly greased (Pam) 2 quart
soufflé dish or casserole.
Bake at 350 for 45 to 55 minutes or until center is firm.