CARROT SOUFFLÉ

Ingredients

2 pounds carrots, cooked and drained
1 tablespoon confectioner’s sugar
1 1/3 cup sugar
2 teaspoons baking powder
2 teaspoons vanilla
2 tablespoons, plus 2 teaspoons flour
4 eggs
2/3 cup margarine, melted

Preparation

Puree carrots in food processor. While hot, add sugars, baking powder and vanilla. Add flour and mix well. Add eggs (one at a time); add margarine. Put in greased 9-inch by 13-inch dish. Bake at 350 degrees for 25 minutes or until firm.