Piccadilly's Sweet Carrot Souffle

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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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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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