Picadilly's Carrot Souffle

  • Currently 4/5
1 3/4 pounds carrots, chopped up
1 cup sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
2 tablespoons flour
3 eggs, well-beaten w/electric mixer
1/2 cup butter or margarine (room temperature)
powdered sugar
1. Steam or boil carrots until they're extra soft. Drain well and
put into large mixing bowl.  While carrots are still warm, add: sugar, baking powder, and vanilla. Beat with mixer until smooth.  Add flour and mix well. Add whipped eggs and mix well. Add butter and mix well.
2. Pour mixture into baking dish. Bake at 350 degrees Fahrenheit
for about 1 hour or until top is light golden brown. Sprinkle
lightly with powdered sugar over top before serving.
Let the carrots boil long enough to get mushy, or the souffle ends up with little carrot chunks and not completely smooth and creamy.


Member since Sep 2007

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