How to Make Piccadilly's Delicious Carrot Souffle

Mom and I absolutely love Piccadilly Restaurant's carrot
souffle dessert. Recently over dinner there she was telling me
about how she had tried to make it herself recently. She was
just guessing at what ingredients Picadilly uses, and she felt
something was missing.

As she went over all the ingredients she used, I became curious
and wanted to try it myself, so I got the idea to look it up on
the Internet. It didn't take me long to find it, and I was
anxious to try it myself:

Picadilly's Carrot Souffle

1 3/4 pounds carrots, chopped up
1 cup sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
2 tablespoons flour
3 eggs, well-beaten w/electric mixer
1/2 cup butter or margarine (room temperature)
powdered sugar

(Surprisingly, no cinnamon or nutmeg, which we had assumed must
have been in the recipe).

Steam or boil carrots until they're extra soft. Drain well and
put into large mixing bowl.

While carrots are still warm, add: sugar, baking powder, and
vanilla. Beat with mixer until smooth.

Add flour and mix well. Add whipped eggs and mix well. Add
butter and mix well.

Pour mixture into baking dish. Bake at 350 degrees Fahrenheit
for about 1 hour or until top is light golden brown. Sprinkle
lightly with powdered sugar over top before serving.

After I tried this recipe the first time, I realize I needed to
let the carrots boil a bit longer so they'd come out mushy. The
souffle ended up with little carrot chunks and not completely
smooth and creamy like it should.

But it does taste a lot like Picadilly's so I know I'm on the
right track. I just need to keep practicing on getting the
texture right.