Recipe for Picadilly Cafeteria Carrot Souffle from the Restaurant section.
Piccadilly Cafeteria Carrot Souffle1 3/4 pounds peeled carrots, chopped
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten with electric mixer
1/2 cup (1 stick) margarine, at room temperature
Confectioners' sugar Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder and vanilla extract. Beat with mixer until smooth. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well. Pour mixture into a 2-quart baking dish. Bake at 350 degrees F for 1 hour or until top is light golden brown. Sprinkle lightly with confectioners' sugar over top before serving
We hope you enjoy your freshly made Picadilly Cafeteria Carrot Souffle. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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