From the Kitchen of Conrad Grebel - Carrot Soufflé

1 lb. carrots
1/2 c. butter, melted
3 eggs
1 c. sugar
3 Tbs. flour
1 tsp. baking powder
1 tsp. vanilla
 
Preheat oven to 350.
 
Peel and chop carrots. Boil in water until tender, drain. In a blender or food processor, blend carrots and melted butter. Add eggs, sugar, flour, baking powder and vanilla. Blend until liquefied.
 
 
 
Pour into a greased 9x9 pan.  Bake for 45-50 minutes.
 
Recipe easily doubles into a 9x13 pan.
 
Editor's Note: This recipe is a hit at every event we bring it to. It has a sweet flavor, almost dessert like. We almost always make a double batch!