Carrot Souffle with Brown Sugar Recipe

Preheat oven to 350 degrees F (175 degrees C).

Bring a stockpot of salted water to a boil. Cook carrots until tender 10 to 15 minutes. Remove from heat and drain well.

Place carrots in a food processor with the margarine and pulse to puree. Add the eggs brown sugar flour baking powder and baking soda and process until smooth.

Pour carrot mixture into a 1quart round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

Bake uncovered in the preheated oven for 1 hour or until firm.