Carrot Souffle

• I had extra baby carrots in the fridge that I needed to use. They were going to go bad. So, I sent the kids to the playroom to play and I sat down in front of the website Allrecipes.com. It is one of my go-to websites when I need something fast. I just typed in carrots and found carrot souffle. I don't think I have ever had carrot souffle in my whole life. HOLY MOLY it is so good!
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• It all happened so fast I didn't even think to take pictures.
• I wish I had, but it was gone with in 24 hours. I only got two spoon fulls.
• The kids ate it before anyone else could.
• I'm glad they did because I could have eaten the whole thing by myself.
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• What you need:
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• 2 pounds carrots, chopped
• 1/2 cup melted butter
• 1 cup white sugar
• 3 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 eggs, beaten
• 1 teaspoon confectioners sugar
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• What to do:

1. Bring a large pot of salted water to a boil. Add carrots and cook 15 minutes. Drain and mash. Add melted butter, flour, baking powder, vanilla extract and eggs. Mix well.
2. Preheat oven to 350. Transfer to a 2 quart casserole dish.
3. Sprinkle with confectioners' sugar.
4. Bake in preheated oven for 30 minutes.

I let it cool and sprinkled it with cinnamon before I served it.