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Piccadilly Carrot Souffle

Ingredients:

3 1/2 lbs. peeled Carrots
1−1/2 lbs. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 Cup flour
6 eggs
1/2 lb. Margarine
Powdered sugar

1. Steam or boil carrots until extra soft. Drain well.

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

3. Whip with mixer unti smooth.

4. Add flour and mix well.

5. Whip eggs and add to flour mixture,
blend well.

6. Add softened margarine to mixture and blend well.

7. Pour mixture into baking dish about half full as the souffl will rise.

8. Bake in 350−degree oven about 1 hour or until top is a light golden brown.

9. Sprinkle lightly with powdered sugar over top before serving.

Thank you!! thank you!! thank you!! for this recipe.. my daughter has been begging me to make this every since she ate it at a buffet and I've never been able to find the recipe.
I'm going to surprise her with it for Christmas dinner.
Pat

Funny I should find this.. when my husband was in the hospital about 5 years ago they served him a carrot souffle.. He LOVED it !! He made a request to have it at each meal and got it!! Ever since I have had to try to duplicate the recipe and every time he is back in the hospital the same story starts all over again! The dieticians think it is so funny! I had improvised one recipe that I had found which he said was acceptable.. I will try this one and see what he says ! Thanks!!

Let me tell you this one is absolutely delicious... the only thing I do different is add a bit less sugar.. I can't say for sure exactly how much sugar I use but what I do is taste it while adding a half cup at a time then finish off by beating the eggs into the batter.
Personally I think its very sweet with all that sugar.
I not only took it to Christmas dinner but I fixed it yesterday to go with our Easter ham. EVERYONE that's ate it LOVES it.
I'm sure your husband will be pleased too.
Pat

Can't wait to try this one! Thanks!

Thank you for this recipe!! MY husband LOVES it! He does have a sweet tooth so I used all the sugar called for.. and all I can say is that it disappears quickly !!

I have made this before. When I am in a hurry I use canned carrots. I warm them up in the microwave before I whip them with the mixer. It comes out as good as using the fresh carrots. Maybe because this dish taste so much like a dessert!

This sounds delicious! Cant wait to try it! We like ANYTHING with carrots in it. Thanks a million!

I finally used this recipe again!! It is delicious!! I had a bag of carrots in the frig that were going to spoil.. and had popped one in the freezer in an attempt to save it.. so I took the both of them and boiled them up and made this souffle... my DH loved it!! It is just like the one from Picadilly only I do not have to endure their other food (can you tell I am not a Picadilly fan?) Thanks so much for this !!!!

Carolyn