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Piccadilly Cafeteria's Carrot Souffle




Source of Recipe


MFerg71322


List of Ingredients





3 1/2 lb peeled carrots
1 1/2 cups sugar
1 Tbsp baking powder
1 Tbsp vanilla
1/4 cup flour
6 eggs
1/2 lb margarine
powdered sugar for sprinkling


Recipe




Steam or boil carrots until extra soft. Drain well. While carrots are warm,
add sugar, baking powder and vanilla. Whip with mixer until smooth. Add
flour and mix well. Whip eggs and add to flour mixture, blend well. Add
softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise. Bake
in 350 degree oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.