Carrot Soufflé by Miriam Tollett

2 lbs. peeled carrots
1 1/4 cups sugar
1/4 cup flour
2 tsp. baking powder
2 tsp. vanilla extract
3/4 cup margarine
4 eggs
nutmeg
cinnamon
powdered sugar

Steam or Boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla extract. Whip with mixer until smooth. Add spices to flour; add flour mixture to carrot mixture. Whip well. Whip eggs and blend with carrot mixture. Add softened margarine and blend with carrot mixture. Pour mixture into greased baking dish - fill about half full as soufflé will rise. Bake in 350º oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.