Carrot Soufflé

FEBRUARY 3rd is National Carrot Day

1 ½ pounds peeled carrots (about 9 medium)
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
½ teaspoon apple pie spice
1 1/2 teaspoons vanilla
1/3 cup bread flour (all purpose and soufflé will fall quicker)
4 eggs, large
½ cup butter, melted
1 tablespoon confectioners' sugar

Steam carrots until extra soft, about 30 minutes. Drain well.

While the carrots are still warm, transfer to 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 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.

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.)

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