Carrot Souffle

2 pounds carrots, chopped
1/2 cup melted butter
1/2 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
confectioners' sugar for dusting

Preheat oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes.

Drain and mash. Add melted butter, white sugar, flour, baking powder, vanilla extract, and eggs. Mix well and transfer to a 2 quart casserole dish.

Bake in preheated oven for 30-40 minutes. Sprinkle with confectioners' sugar.

Makes 8 servings.

I'm linking this recipe to Foodie Friday at Designs by Gollum.