Carrot Souffle

Ingredients:
1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Steam carrots. Puree. Add margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; add to carrot mixture and blend until smooth. Transfer to prepared casserole dish.

Bake for 45 minutes.

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