Carrot Souffle

Boil carrots until extra soft, about 30 minutes, OR you could save time by cooking them in a pressure cooker. (You may also do this in a microwave, placing the whole carrots in a covered container with about 1/4 cup water; cook on high for about 10 minutes, or as your microwave instructions dictate.) Drain well.

While the carrots are still warm, transfer to the large bowl of an electric mixer and add granulated sugar, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat for 3 minutes, or until very smooth.

With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted butter or margarine. Add the pecans and mix well.

Preheat oven to 350 degrees. Spray a 1 1/2-quart casserole or a deep 9-inch round pan lightly with vegetable oil. Spoon in the carrot mixture. (The mixture will rise, so pan should not be more than half full.) Top with pecans.

Bake for about 1 to 1 1/2 hours, or until the top is a light golden brown. Sprinkle lightly with confectioners’ sugar and serve immediately. (The souffle will fall after being taken out of the oven.)