Chop peeled and trimmed carrots. Cook in boiling salted water until tender, about 10 to 15 minutes until soft, about 15 minutes. Drain well.
In a food processor puree the carrots and margarine in batches if necessary for about 30 to 40 seconds stopping to scrape down the sides when necessary.
Add remaining ingredients and process until blended, about 30 seconds.
Pour into a greased 1-1/2 quart souffle or baking dish, Place dish into a pan filled 1" of water. Bake uncovered at 350ºF for about 1 hour. Serve immediately. Souffle will sink slightly upon cooling. Do Not freeze. Note:
To avoid reheating the souffle, prepare the batter earlier in the day without adding the baking soda and powder. Refrigerate until 1 hour before serving time. Thoroughly combine the baking powder and soda to the mix. Bake as directed and serve immediately.