carrot souffle

Adapted from Stephmodo.

2 lbs. carrots, peeled and chopped
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
1 1/2 teaspoons baking powder
3 eggs, beaten
1/2 cup butter, softened
powdered sugar for dusting

Preheat oven to 350 degrees F. In a pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use a mixer to beat with sugar and vanilla until smooth. Mix in the flour, baking powder, eggs, and butter. Transfer to a 2 quart baking dish; bake one hour in the preheated oven, or until top is golden brown. Dust lightly with powdered sugar before serving.