Begin by peeling and chopping 2 pounds of fresh carrots into smaller pieces for quicker cooking. Place them in a large pot, cover with water, and bring to a boil. Cook for 20-25 minutes, or until the carrots are super fork-tender. Drain the carrots well.

Using an immersion blender or a standard blender, purée the drained carrots until they become completely smooth. Set the smooth purée aside to cool slightly before mixing with other ingredients.

In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. Set aside.

In a separate large mixing bowl, combine the puréed carrots with ¼ cup of softened unsalted butter and ¾ cup of granulated sugar. Beat the mixture until it’s smooth and well combined, about 2-3 minutes.

Add 3 large eggs, previously beaten until lightly frothy, along with 1 teaspoon of vanilla extract to the carrot mixture. Stir gently until everything is combined.

Gradually fold the dry ingredient mixture into the wet carrot mixture using a spatula. Mix gently.

Preheat your oven to 350°F (175°C). Pour the completed soufflé mixture into a greased 9x9 inch baking dish and bake for 50-60 minutes, or until set in the center.

Once baked, allow the carrot soufflé to cool for about 10 minutes before serving. Sprinkle powdered sugar on top before serving if desired.