Carrot Souffle with Brown Sugar

Ingredients

• 2 pounds carrots, peeled and chopped
• 1/2 cup margarine
• 3 eggs
• 3/4 cup brown sugar
• 1/4 cup flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

Bake, uncovered, in the preheated oven for 1 hour, or until firm.