Piccadilly Carrot Souffle
Ingredients:
3 1/2 lbs. peeled Carrots
1−1/2 lbs. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 Cup flour
6 eggs
1/2 lb. Margarine
Powdered sugar
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Steam or boil carrots until extra soft. Drain well.
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While carrots are warm, add sugar, baking powder, and vanilla.
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Whip with mixer unti smooth.
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Add flour and mix well.
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Whip eggs and add to flour mixture,
blend well. -
Add softened margarine to mixture and blend well.
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Pour mixture into baking dish about half full as the souffl will rise.
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Bake in 350−degree oven about 1 hour or until top is a light golden brown.
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Sprinkle lightly with powdered sugar over top before serving.
B-man 