1 lb. carrots
1/2 c. melted butter
2 eggs
3/4 c. granulated sugar
2 tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla extract

Cook carrots until tender in boiling water. Drain. Combine carrots and butter in food processor or blender. Blend until smooth. Add remaining ingredients. Blend well.

Spoon mixture into lightly greased 1 quart casserole or souffle dish. Bake at 350 degrees for 45 minutes or until firm. Serve immediately. 6 servings.