Sugared Carrot Fluff
|Carrots||2 Pound, peeled, chopped|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Eggs||3 Large (At Room Temperature)|
|Butter||1⁄4 Cup (4 tbs), softened (1/2 Stick)|
|Sugar||1 1⁄2 Tablespoon|
Place the carrots in a saucepan over medium-high heat and add enough water to cover; bring to a boil.
Reduce heat and simmer for 30 minutes or until very tender; drain.
Combine the carrots, the 3/4 cup sugar, flour, baking powder and vanilla in a food processor container; process until smooth.
Add the eggs 1 at a time, pulsing after each addition until blended.
Butter a l1/2 quart souffle dish and coat bottom and side with the 1 1/2 tablespoons sugar.
Spoon the carrot mixture into the dish.
Preheat oven to 350 degrees.
Bake for 45 minutes or until set in center.