Preheat your oven to 350, and bring a large pot of water to a boil. Add a heaping tablespoon of salt plus the carrots to the boiling water and stir. Cover and boil for 30 minutes or until the carrots are soft all the way through. Drain the carrots, and let them cool slightly before adding them to a large blender.

Puree the carrots until smooth, adding just a tiny bit of water if necessary to loosen things up.

Add the sugar, orange zest, orange juice, maple syrup, vanilla extract, kosher salt, and melted butter to the pureed carrots in the blender, and blend again until smooth.

Next, add the eggs two at a time until fully combined.

Finally, add the baking powder and flour to the blender and puree again until thoroughly combined. Pour the mixture into a 2 quart, greased baking dish and smooth the top with a spatula.

Bake at 350 for about an hour or until the middle of the carrot soufflé is set.

Let cool 10 minutes prior to serving so that the carrot soufflé can set. I like to garnish with some orange zest and individual pats of butter. Pomegranate seeds add a tangy crunch as well.