Carrot Souffle


1 lb. carrots, peeled, sliced, boiled until tender
3/4 c. sugar
1 stick butter
3 eggs, well beaten
1 Tbs. flour
1 tsp. baking powder
1 tsp. vanilla

Drain and mash carrots until fluffy.
Add other ingredients. Mix well.
Pour into greased casserole dish.
Bake at 350 for 45 minutes.