Heat oven to 350 degrees. In a large, sided sauté pan, add carrots. Cover with 1 inch of water and bring to a boil. Reduce heat to medium and cook 12 minutes or until carrots are softened. Drain.
Place carrots in a food processor; process for 30 seconds. Add sugar, butter, eggs, flour, curry powder, baking powder and salt. Process mixture until smooth. Transfer mixture to a buttered 1-1/2-quart soufflé dish; gently smooth top. Bake at 350 degrees on center rack for 50 to 55 minutes, until carrot mixture is puffed and set. Serve immediately.