Carrot Souffle

This is a holiday favorite for my family, however, I get an occasional request to make it every couple of months or so.  My husband is always cautious to ask because he knows it is time consuming.  And if I am making this dish, I have to make some other holiday-fare dish to go along with (which is equally time consuming).  Today was his lucky day!  For some reason, the hint of the holidays around the corner gave me a taste for soul food.  While this dish probably doesn't qualify as soul food, it is extremely close to candied yams.  The sweetness of this dish almost makes it wrong to consider it a side dish and not a dessert.  Once you taste it, I'm sure you'll find a reason to make it again and again.  I like this as a "deep dish" entree so I bake it in a deep 15 x 9 in. pan.  This recipe, however, can make 2-13 x9 in. pans if you don't want it deep dish.  That makes it perfect for leftovers (which will be rare).  Enjoy!

You will need:

1-5 lb. bag carrots, peeled and chopped

1 1/2 cups sugar

3 tsps. baking powder

3 tsps. vanilla

4 tbsps. all purpose flour

6 eggs, beaten

2 sticks butter, softened (@ 1 cup)

2 tsp. powdered/confectioner's sugar (optional)

1. In a large pot, boil carrots in hot water until soft and tender (about 1 hr).
2. Drain carrots thoroughly and transfer to a mixing bowl.  Mash carrots in mixing bowl with a pastry blender or masher.
3. While carrots are still hot, add sugar and beat with an electric mixer.
4. Beat in baking powder and vanilla until well blended and smooth.
5. Beat in flour and eggs until well blended.
6. Beat in butter.  Pour batter into ungreased baking pan.
7. Bake at 350 degrees for 1 hr. or until souffle top is golden brown.
8. Sprinkle with powdered sugar before serving (optional).