Carrot Souffle

I recently made this for a family dinner and it got rave reviews. Everyone was so anxious to eat that I completely forgot to take a picture though... sorry about that! I had been looking for a carrot souffle recipe for quite a while and as it turns out my BFF Tina had a wonderful one (I should have thought to check with her first LOL). It has certainly taken its place among recipes that I will use time and time again. Try it and let me know what you think!

 2 lbs. peeled carrots, cut in half
3/4 c. plus 1 1/2 Tbsp. sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1 stick butter
3 eggs
Powdered sugar (for sprinkling on top)

Boil carrots until tender; drain.
Preheat oven to 350 degrees.
Lightly grease an 8 x 8-in. baking dish and sprinkle with 1 1/2 Tbsp. sugar.
Mash carrots and add remaining ingredients except eggs.
Add eggs one at a time, making sure they are well-blended into the mixture.
Bake for 45 minutes.
Sprinkle top lightly with powdered sugar before serving.