Good Morning....Here is the recipe for the carrot souffle...
1 1/2 pounds peeled carrots (about 9)
1 1/2 cups sugar (I know, lot of sugar)
1 1/2 tsp baking powder
1 1/2 tsp. vanilla
1/3 cup bread flour
4 eggs
1/2 cup melted butter
1 T powdered sugar
Steam carrots until extra soft (about 30 min.)...I cut them into 2 inch pieces
Drain well
While carrots are still warm, transfer to a large bowl and mash with potato masher, then add sugar, baking powder, vanilla and flour with electric mixer. Beat slowly until mixed then increase speed to medium and beat 3 minutes. Reduce speed to low, add eggs...one at a time...beating after each addition. Gradually add melted butter. Spray 1 1/2-2 quart casserole with Pam. Pour mixture into casserole. Bake about 1 1/2 hours at 350 degrees or till top is golden brown. I usually let it cool a bit and them sprinkle with powdered sugar. It says "serve immediately" but that never happens. This is from Piccadilly Restaurant .