Carrot Souffle (here ya go, Karrie :)

Boil 2 pounds baby carrots in heavily sugared water until very tender

In food processor, puree carrots (drained), 1 C. melted butter, 4 eggs, 6 T. flour, 1/2 C. sugar, 1/2 t. baking powder, and 1 t. vanilla until very smooth. Bake at 350 for 35-45 minutes in a buttered casserole dish.

Not sure what size dish to tell you, the unbaked mixture should be about 2 and 1/2 inches deep in the dish. Hope you like it :)