Piccadilly Cafeteria Carrot Souffle
- 1 3/4 pounds peeled carrots, chopped
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 2 Tbsp flour
- 3 eggs, well-beaten with electric mixer
- 1/2 cup (1 stick) margarine, at room temperature
- Confectioners' sugar
Steam or boil carrots. Drain well and transfer to a large mixing bowl.
While carrots are still warm, add sugar, baking powder and vanilla extract. Beat with mixer until smooth.
Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.
Pour mixture into a 2-quart baking dish. Bake at 350°s; F for 1 hour or until top is light golden brown. Sprinkle lightly with confectioners' sugar over top before serving/p>
Submitted by: Recipe Group Member
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