Carrot Souffle'

By marlene_slaughter_thompson
February 25, 2011
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Carrot Souffle'

Author Notes: awesome carrot dish and the grandkids love it. It come from the Piccadilly Cafeteria Resturantsmarlene_slaughter_thompson

Serves: 10

  • 3 1/ 2 pounds peeled baby carrots
  • 1 tablespoon Baking Powder
  • 1/4 cup Flour
  • 1/2 pound Butter
  • 1 1/2 pounds Sugar
  • 1 tablespoon Vanilla
  • 6 Eggs
  • Powered sugar
  1. Steam or boil carrots until extra soft.
  2. Drain well.
  3. While carrots are still warm, add sugar, baking powder and vanilla.
  4. whip with mixture until smooth.
  5. add flour and mix well.
  6. whip eggs and then add to flour mixture, and blend well.
  7. pour mixture into baking dish about half full as the souffle' will rise.
  8. bake in 350 oven about 1 hour until top is a light golden brown.
  9. sprinkle lightly with powdered sugar over top before serving.

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