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Piccadilly Cafeteria's Carrot Souffle Recipe

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This recipe for Piccadilly Cafeteria's Carrot Souffle is from Gwen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-¾ lbs. peeled carrots
3 eggs, well beaten
1 cup sugar
¼ lb. (1 stick) margarine, at room temperature
1/½ tsp. baking powder
1-½ tsp. vanilla extract
Powdered sugar, for garnish
2 tbls. Flour
Directions:
Directions:
Steam or boil carrots until very soft. Drain well. Transfer to a large mixer bowl. While carrots are 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 for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving
Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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