Carrot Souffle With Sweet Pecan Topping

Cook chopped carrots until tender in covered 2 qt boiler with small amount of water to which 1/4 cup sugar has been added. Drain if needed when done.

Preheat oven to 375 degrees F.

Allow carrots to cool enough to place in food processor bowl. Add butter, carrots and sugar. Process about 90 seconds to puree.

Add flour, dark brown sugar, cinnamon and baking powder. Process about 1 minute to blend. Add 2 eggs. Pulse to combine. Add 2 more eggs and vanilla. Pulse to combine well.

Make a souffle hat around inside of bowl 1 1/2 qt bowl, if you do not have a deep souffle bowl. Or, use souffle bowl.

Spray either with butter spray. Pour mixture into bowl. Bake at 375 degrees F. about 45 minutes -- or, until lightly brown on top.

When souffle is about 5 minutes from ready, combine chopped pecans, dark brown sugar and melted butter. Sprinkle mixture over top of souffle. Allow to heat about 5 minutes longer.

Remove souffle from oven. Sift confectioner's sugar over top. Gently remove souffle hat, if used. Serve.