Piccadilly Cafeteria’s Legendary Carrot Souffle

3 1/2 pounds peeled carrots
1 1/2 cups sugar
1 teaspoon baking powder
1 tablespoon vanilla extract
6 eggs
1/2 pound margarine or 2 sticks butter, softened
1/4 cup flour

Preheat the oven to 350 degrees.
In a large pot filled to just below the steamer with water, add the carrots.
Steam the carrots for 12-14 minutes or until very tender.
Into your blender add the carrots, sugar, baking powder, vanilla extract, eggs and margarine.
Mix until everything is creamy with no chunks of carrots.
Add in the flour and pulse a couple of times until just combined.
Pour into a 13×9 casserole dish and bake for 1 hour until golden brown on top.

Notes
If not using a blender you can use a hand/stand mixer too:
In a large bowl (with a hand mixer) or stand mixer add the carrots, sugar, baking powder and vanilla extract.
Mix until everything is creamy with no chunks of carrots.
Add in the eggs and margarine and combine fully.
Add in the flour and beat until just combined.