Carrot Souffle

• 1 lb. carrots, in pieces
• 1/4 cup butter
• 1 tsp vanilla
• 1/4 cup light brown sugar
• 3 eggs
• 1/2 tsp salt
• 3 tbsp flour
• 1 tbsp baking powder

Preheat oven to 350 F. Grease ramekins or a smallish baking dish.
Bring a large pot of water to a boil.
Add the carrots. When they're soft, drain them and mash (okay) or puree (better) them.
Let them cool down enough that the eggs won't cook when you add them.
Whisk together the flour and baking powder. Set aside.
When the carrots are finally cool enough, add the butter, vanilla, sugar, eggs, and salt. Beat the mixture for a few minutes.
Stir the dry ingredients in until just combined. Pour the batter into the prepared dish(es) and bake. A single dish will take about 30 minutes. Check sooner than that if you did ramekins. When the souffle passes the toothpick test, it's done. Enjoy it hot or cold.

Carrot souffle is awesome. It's delicious, pretty easy to make, and it tastes great reheated - which means it's a perfect make-ahead dish for loaded holiday dinners. The proportions I've given here will fill a 9x9" dish about halfway. I don't need more than that. If you do, just double the recipe and it'll work fine.