Carrot Souffle

This recipe is a variation/modification of one given to me by my mother-in-law.

2 lbs baby carrots
1/2 c. butter
3 large eggs
1/4 c. flour
1 1/2 tsp baking powder
1 1/4 c. sugar
1/4 tsp ground cinnamon
1 tsp vanilla
generous grating of nutmeg

Boil carrots in water until tender. Drain. Use a food processor and process until smooth. Add remaining ingredients and process well. Pour into a butter baking dish.

Bake at 350 for 1 hour 10 min. or until set.