Carrot Souffle

2 lbs carrots
1 cup butter (or 1 cup applesauce and 1 TBLS oil or butter)
2 tsp vanilla
6 eggs
1/3 cup flour (or 4 TBLS cornstarch)
2 tsp baking powder
1 tsp salt
1 1/4 cup sugar

Boil or steam carrots until soft.  Blend in food processor or blender.  Add remaining ingredients.  Pour into greased 9x13 casserole dish.  Bake @ 350 for 45 minutes.  Sprinkle with powdered sugar.