Carrot Souffle 1 3/4 pounds peeled carrots 1 cup sugar 1 ½ teaspoons baking powder 1 ½ teaspoons vanilla 2 tablespoons flour 1 tablespoon brown sugar 3 eggs beaten well w/ electric mixer 1 stick butter at room temperature powdered sugar and mint sprig (optional) for garnish Boil carrots til soft, then drain. Place in large bowl and add sugar, baking powder, vanilla and brown sugar. Stir until smooth. Add flour and mix well. Add whipped eggs and butter and blend well. Pour mixture into 2-quart baking dish. BAKE at 350 degrees for one hour or until top is a light golden brown. Sprinkle lightly with powdered sugar on top and add mint before serving.