Carrot Soufflé

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7 cups chopped carrot (about 2 pounds)

2/3 cup granulated sugar

1/4 cup fat-free sour cream

3 tablespoons all-purpose flour

2 tablespoons butter, melted

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

3 large eggs, lightly beaten

Cooking spray

1 teaspoon powdered sugar

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