Piccadilly Carrot Souffle
Copycat Piccadilly cafeteria carrot soufflé — silky-smooth pureed carrots whipped with sugar, eggs, and margarine, baked into a light, sweet golden casserole dusted with powdered sugar.
Ingredients
- 3 0.5 lb carrots, peeled
- 1 0.5 lb granulated sugar
- 1 tbsp baking powder
- 1 tbsp vanilla extract
- 0.3 cup all-purpose flour
- 6 count eggs
- 0.5 lb margarine or butter, softened
- 2 tbsp powdered sugar, for garnish
Instructions
- 1
Steam or boil carrots until very soft. Drain well.
- 2
Preheat oven to 350°F (175°C). Grease a large baking dish.
- 3
While carrots are still warm, add sugar, baking powder, and vanilla. Whip with an electric mixer until smooth.
- 4
Add flour and mix well. Whip eggs and fold into the carrot mixture. Add softened margarine and blend well.
- 5
Pour mixture into the prepared baking dish, filling it halfway (it will rise). Bake 1 hour until the top is light golden brown.
- 6
Sprinkle lightly with powdered sugar before serving.
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