Piccadilly Carrot Soufflé - copycat

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Posted by Marlen on April 19, 2001 at 04:20:08:

In Reply to: ISO Carrot Souffle receipe posted by Nicole on April 18, 2001 at 12:36:02:

This is my favorite carrot souffle recipe.

3-1/2 lbs. peeled Carrots
2-1/2 C. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 C. flour
6 eggs
1/2 lb. Margarine
Powdered sugar

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 13 by 9 inch baking dish about half full as the soufflé 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.
Serves 16

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: This is my favorite carrot souffle recipe. : Piccadilly Carrot Soufflé - copycat : 3-1/2 lbs. peeled Carrots : 2-1/2 C. Sugar : 1 Tbsp. Baking powder : 1 Tbsp. vanilla : 1/4 C. flour : 6 eggs : 1/2 lb. Margarine : Powdered sugar : 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 13 by 9 inch baking dish about half full as the soufflé 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. : Serves 16

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