Piccadilly Carrot Souffle

Name: Piccadilly Carrot Souffle
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 lbs carrots, peeled and cut into chunks (about 8 medium to large); 1 cup sugar; 1/2 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1/3 cup flour; 4 eggs; 1/2 cup butter, melted

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Recipe by ElizabethKnicely

I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be "it." Then a lady posted it to a recipe list I was on, and EUREKA!! "It" was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don't like veggies.

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READY IN: 1hr 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

lbs carrots, peeled and cut into chunks (about 8 medium to large)
1

cup sugar
¹⁄₂

teaspoon baking powder
¹⁄₂

teaspoon vanilla extract
¹⁄₃

cup flour
4

eggs
¹⁄₂

cup 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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