Carrot Soufflé

Ingredients:
1 lb. carrots – cooked until tender
¾ stick butter, melted
3 eggs
½ c. sugar
3 T flour
1 t. vanilla
1 t. baking powder

Blend all ingredients at high speed in blender until creamy. Bake in greased 1 ½ qt. soufflé @ 350 degrees for 30-40 minutes.