Prep 25 mins
Cook 1 hr
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
- 1 3⁄4 lbs peeled carrots
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons vanilla
- 2 tablespoons flour
- 3 eggs
- 1⁄4 lb margarine, softened
- powdered sugar
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
This recipe is great...but I did change one thing...I only use about HALF of the sugar called for in the recipe. You don't really NEED the large amount called for, since carrots are already pretty sweet when cooked. I made a single batch for a family function and they were GONE before anyone had a chance to go for seconds...now they request at least a double batch of this!!! You HAVE to TRY it!!! Even my DH (who despises cooked carrots) loves it!!!! Thanks for posting!
I've never made a souffle before, so didn't really know what to expect with this, but it was beautiful!! So light and sweet. Just delicious. What a great way to use up carrots too, we always have an abundance here!
This was THEBOMB.COM....
I made this for my jobs potluck for thanksgiving and they scraped the pan clean.. They actually thought I'd purchased it...
Though my carrots were giving me a problem with getting soft and nicely boiled, I enjoyed the process and the turnout... Thanks for sharing