Piccadilly Cafeteria's Carrot Souffle

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Peeled carrots
1 1/2 cups	297g / 10oz	Sugar
1 tablespoon	15ml	Baking powder
1 tablespoon	15ml	Vanilla
1/4 cup	15g / 0.5oz	Flour
6		Eggs
1/2 lb	227g / 8oz	Margarine
		Powdered sugar - for sprinkling

Recipe Instructions

Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened margarine to mixture and blend well.

Pour mixture into baking dish about half full as the souffle will rise. Bake in 350 degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

This recipe yields ?? servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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