Piccadilly's Sweet Carrot Souffle

 

 

First had this at a restaurant down south. So yummy! Great way to use carrots in a meal. This is such a nice side dish that I've used it for dinner parties. Everyone thinks it's a sweet potato dish!

SERVES 8

• 1 3/4 lbs peeled & chopped carrots
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons flour
• 3 eggs, well-beaten
• 1/2-1 cup margarine, at room temperature
• powdered sugar

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Steam or boil carrots; drain well and transfer to a large mixing bowl.

3. 3

   While carrots are still warm, add sugar, baking powder, and vanilla.

4. 4

   Beat with mixer until smooth.

5. 5

   Add flour and mix well; add beaten eggs and mix well.

6. 6

   Add margarine and beat well.

7. 7

   Pour mixture into a lightly greased 2-quart baking dish.

8. 8

   Bake at 350 degrees for 1 hour or until the top is light golden brown.

9. 9

   Sprinkle lightly over the top with powdered sugar before serving.