My son's favorite...of course I will make it!

Carrot Souffle

1 pound carrots, peeled, chopped
1/2 c. sugar
1 t. baking powder
1 t. vanilla extract
3 T. flour
3 eggs, beaten
1/2 c. (1 stick) butter or margarine (softened)
Confectioners sugar

Combine the carrots with enough water to cover. Bring to a boil; boil until very tender, drain. Combine the hot cooked carrots, sugar, baking powder and vanilla in a mixer bowl. Beat until smooth. Add the flour and mix well. Add the eggs and mix well. Add the margarine and mix well. Pour into a 9x9 inch baking dish coated with nonstick spray.
Bake at 350 degrees for 45 minutes or until top is a light golden brown; do not overbake. Sprinkle lightly with powdered sugar (I skip this as it is already sweet enough!). Serve warm. Yield: 6 servings

I usually double this and there are hardly ever leftovers!