Preheat oven to 350˚f. Grease a 2 qt. casserole or souffle dish.
In a large pot, bring 4 quarts of slated water to a boil.
Boil the peeled, chopped carrots until tender, about 15 minutes.
Drain the carrots and mash them, eliminating any chunks. They should be very smooth, like mashed potatoes.
Combine beaten eggs, vanilla and butter together.
Add to the hot mashed carrots and mix well.
In another bowl, combine flour, baking powder, salt and sugar.
Stir the dry mix into the carrot mixture, blending until smooth, either by hand or an electric mixer.
Pour, scraping the carrot mixture into the prepared baking dish.
Bake for 45 minutes or until a toothpick inserted into the souffle comes out clean.

Carrot Souffle