Fluffy Carrot Souffle

This is a delicious easy side to serve at a Thanksgiving or Christmas dinner, it may be doubled if desired and may be made well in advance and refrigerated until ready to bake -- the first time I made this I used 3/4 cup sugar, that was too sweet for our tastes, start with 1/2 cup and add in more until desired sweetness is achieved, white sugar may be used in place of brown but I find that brown is better, Splenda may also be used if desired :)

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 2  lbs carrots, peeled and chopped
• 1⁄2 cup  melted butter
• 1 1⁄2 teaspoons vanilla
• 1⁄2 cup brown sugar (adjust the amount of sugar to suit taste)
• 3  tablespoons flour
• 1  teaspoon baking powder
• 1⁄2-1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  pinch salt
• 2  large eggs, beaten
• 2  teaspoons confectioners' sugar (or to taste)

Directions

1. Set oven to 350°F.
2. Butter a 2-quart casserole dish.
3. Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
4. Mash the carrots very well using a fork.
5. Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
6. Transfer to casserole dish.
7. Sprinkle with confectioners' sugar.
8. Bake uncovered for about 30 minutes.