Carrot Souffle (Vegetarian, Vegan)

There is a Carrot Souffle that Fresh Market makes and sells in their prepared food case. A friend of mine had some and let me try it. It was so scrumptious! I don't think their version was truly vegetarian or vegan, and I know it was loaded with sugar, so I found a recipe and converted it. Whether you make it like normal, or use one of the conversions, its a GREAT dish to use if you are looking for a change of pace from Sweet Potato Cassarole at a holiday dinner. The original recipe is from Cooking Light, so it was already a 'healthier' version anyway.

7 cups chopped carrot (about 2 pounds)
2/3 cup sugar-------------------------------------(I substitute granulated Splenda for baking)
1/4 cup fat free sour cream-----------------(for vegan, omit this and use 1/4 cup soy creamer with 1 tsp vinegar)
3 tbsp flour (the recipe calls for all purpose but I use whole wheat)
2 tbsp butter-----------------------------------(vegan, substitute either 2 tbsp unsweetened applesauce, or 2 tbsp canned pumpkin puree)
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
3 large eggs, lightly beaten------------(vegan, substitute 3/4 cup silken tofu, blended, or 3 tbsp egg replacer such as Bob's Red Mill.
If using egg replacer also add 9 tbsp water)
cooking spray

Oven: preheat to 350F
Pan: 2 qt baking dish coated with cooking spray
Time to bake: 40 minutes

Cook carrots in boiling water 15 minutes until very tender, drain. Process in a food processor or mash with a potato ricer til smooth. Add all the remaining ingredients and mix well. Spoon into the prepared pan and bake. Mixture should be puffed and set.

This has roughly 187 calories per half cup for the regular version. The vegetarian/vegan versions have less than 100 cals per half cup.