Carrot Souffle

1 pound carrots, coarsely chopped

½ cup margarine

1 teaspoon vanilla extract

3 eggs

3 tablespoons all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup white sugar

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

Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.

Bake for 45 minutes.