Carrot Souffle Receipe

I am trying to find a receipe for the Carrot Souffle served a Piccadilly Cafeteria. Anyone have it?

You might try this one:

CARROT SOUFFLE

1 lb. cooked carrots
3 eggs
1/2 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1 stick butter, melted
Dash of nutmeg
Dash of cinnamon

TOPPING:

1/4 c. cornflakes, crushed
3 tbsp. brown sugar
2 tbsp. melted butter
1/4 c. chopped walnuts
Dash nutmeg
Dash cinnamon

Preheat oven to 350 degrees. Combine and puree carrots and eggs in a food processor or blender. Add sugar, flour, baking powder, vanilla, butter, cinnamon and nutmeg. Blend together well.

Pour into a 1 1/2-quart souffle dish. Mix together the crushed cornflakes, sugar, walnuts, cinnamon and nutmeg. Add the butter and sprinkle on top of the carrots. Bake for 45 minutes in a preheated 350 degree oven.

Piccadilly Cafeteria Carrot Souffle

1 3/4 pounds peeled carrots, chopped
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons 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 degrees F for 1 hour or until top is light golden brown. Sprinkle lightly with confectioners’ sugar over top before serving.