Piccadilly's Sweet Carrot Souffle
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Yields:
-
1 pan
- Serves:
- 8
ingredients
-
Topping
- 1⁄2 cup corn flakes, crushed
- 1⁄2 cup pecans, chopped
- 3 tablespoons brown sugar
- 2 teaspoons butter, room temperature
-
Basic recipe
- 3 lbs peeled carrots
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla
- 1⁄4 cup flour
- 6 eggs
- 1⁄2 lb margarine, 2 sticks
- 1 dash nutmeg (optional)
- 1 dash cinnamon (optional)
- salt (optional) or pepper (optional)
- powdered sugar
directions
- Preheat oven to 350°F Use a 9x13-inch pan.
- For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
- Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
- In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
- Whip with electric mixer or food processor until smooth.
- Add flour and mix well.
- Add eggs to mixture one at a time, blending well.
- Add softened margarine to mixture and blend well.
- Pour mixture into greased baking dish about half full as the soufflé will rise.
- Sprinkle on topping.
- Bake about 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.