Carrot Souffle

INGREDIENTS:
1 1/2 lbs. (680 grams) carrots
1/2 teaspoon salt (for boiling the carrots)
6 tablespoons (85 grams) butter
3 large eggs
3/4 cup (150 grams) white granulated sugar
2 tablespoons brown sugar (light or dark)
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla paste (or extract)
1/4 cup (36 grams) presifted flour
Butter for baking pan
Heavy cream for serving (optional)