Directions:

1. Cook carrots in water until tender.  Remove from heat and drain.
2. Put carrots in food processor with margarine and process until smooth.
3. In a separate bowl, mix sugar, baking powder, flour, eggs, vanilla and ginger.
4. Fold in the carrot mixture until fully combined.
5. Spoon mixture into 6 small greased soufflé ramekins.
6. Bake at 350 degrees for 35 to 40 minutes.