Preheat the oven to 350°F (175°C).

Grease an 8-inch baking dish with butter or non-stick spray.

Grate 4 cups of carrots finely using a food processor or box grater.

In a mixing bowl, whisk together 3 large eggs, 1 cup granulated sugar, 1/2 cup melted unsalted butter, 1 teaspoon baking powder, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth.

Stir the grated carrots into the egg mixture until fully combined.

Pour the mixture into the prepared baking dish and smooth the top.

Bake in the preheated oven for 40 minutes, or until the top is golden and the center is set.

Let the souffle cool for 5 to 10 minutes before slicing and serving warm.