Preheat oven to 350°F.

Peel and chop carrots into evenly sized pieces.

Place carrots in a saucepan and fill with water to about 2” above the carrots. Bring water to a boil. Reduce to a low boil and cook until carrots are very soft (pierce easily with a fork, about 15 minutes.) Drain water and allow carrots to cool slightly.

In a blender carafe, add the cooked carrots and all remaining ingredients. Blend on high speed for 1 minute.

Transfer carrot mixture to a greased 1.5-2 quart baking dish. Bake for 40-45 minutes, until carrot souffle is puffed evenly across the top and begins to turn golden brown (or looks matte across the entire surface.)

Allow souffle to set for 5-10 minutes before scooping into it.

Dust with powdered sugar for serving, if desired.