Ingredients

 2 pounds carrots, chopped

 1/2 cup melted butter
 ¼ cup white sugar
 ¼ cup brown sugar
 3 tablespoons all-purpose flour (some have suggested bread or high gluten flour. It
produces a more solid, less pudding-like soufflé. I used normal flour for mine.)
 1 teaspoon baking powder
 1 teaspoon vanilla extract
 3 eggs, beaten (this can be tricky. Some reported a very eggy tasting souffle. To
counteract that I used about 2.1 to 2.2 pounds of carrots.)
 A pinch of nutmeg and cinnamon optional (I didn’t use it, but I can see it tasting good.)
 1 teaspoon confectioners' sugar for dusting

Directions

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

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15
minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking
powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
Sprinkle with confectioners' sugar.
3. Bake in preheated oven for 30 minutes. (Others suggested an hour to carmelize the sugar.
I did it for 45 minutes and it seemed fine, so I bet a whole hour could work too.)