FBD

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.

FrenchVegetarianIntermediate75 minBy Northstar

Ingredients

Servings
12
  • 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. 1

    Steam or boil carrots until very soft. Drain well.

  2. 2

    Preheat oven to 350°F (175°C). Grease a large baking dish.

  3. 3

    While carrots are still warm, add sugar, baking powder, and vanilla. Whip with an electric mixer until smooth.

  4. 4

    Add flour and mix well. Whip eggs and fold into the carrot mixture. Add softened margarine and blend well.

  5. 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. 6

    Sprinkle lightly with powdered sugar before serving.

Tags

copycatsouthernside dishsweetpiccadillycarrotsouffle