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Ingredients
| carrots: 3.5 lbs (peeled and sliced) |
| granulated sugar: 2 1/2 cups |
| baking powder: 1 Tbl |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| eggs: 6 |
| margarine (oleo): 0.5 lb (softened) |
| powdered sugar |
Piccadilly Cafeteria Carrot Souffle #1
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Cook carrots until soft, I boil mine.
- Drain well.
- While carrots are still warm, add sugar, baking powder and vanilla extract.
- Whip mixture well with electric mixer until smooth.
- Add flour and mix well.
- Whip eggs in a separate bowl and add to carrot mixture and blend in well.
- Add softened margarine and mix well.
- Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise.
- Bake at 350 degrees for about 1 hour and until top is light golden brown.
- Sprinkle lightly with confectioners sugar.