Piccadilly Carrot Souffle
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 907.18 g carrots, peeled and cut into chunks (about 8 medium to large)
- 236.59 ml sugar
- 2.46 ml baking powder
- 2.46 ml vanilla extract
- 78.78 ml flour
- 4 eggs
- 118.29 ml butter, melted
directions
- Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.