Carrot Soufflé

• 7 cups chopped carrot (about 2 pounds)
• 2/3 cup granulated sugar
• 1/4 cup fat-free sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• Cooking spray
• 1 teaspoon powdered sugar

1. Preheat oven to 350u0b0.
2. Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350u0b0 for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

carrot, granulated sugar, sour cream, allpurpose, butter, baking powder, vanilla, salt, eggs, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/carrot-souffl-0 (may not work)