This carrot soufflé is an excellent side dish, or great to serve with brunch. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract, and eggs; mix well.
Carrot casserole. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
Grease a 2-quart casserole dish with butter or non-stick spray. Bring a large pot of salted water to a boil. Add chopped carrots and cook until fork-tender, about 15 to 20 minutes. Drain well. Transfer the carrots into the bowl of a food processor. Add the margarine, vanilla extract, and eggs and puree until smooth and well-blended.