I made this last Thanksgiving and everyone raved about it. I have been asked to bring this dish to every potluck I have been to this last year. It's easy to make too.
Carrot Souffle
2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon powdered sugar for dusting
Preheat oven to 350° degrees. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with powdered sugar. Bake in preheated oven for 30 minutes.