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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Piccadilly Carrot Soufflé Recipe

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This recipe for Piccadilly Carrot Soufflé is from The Adderhold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 pounds cooked carrots (or 4 cans sliced carrots will work)
1 1/2 cups sugar
1 tsp. baking powder
1 tablespoon vanilla
6 eggs
2 sticks butter, softened
1/4 cup flour

powdered sugar for garnish
Directions:
Directions:
Drain carrots thoroughly and add to food processor or blender. Add sugar, baking powder, vanilla, eggs, and butter. Blend until smooth - no chunks of carrots!
Add flour and pulse until combined Pour into 13x9 baking dish and bake @350º for 1 hour until golden brown on top.

Allow to cool slightly before dusting top with powdered sugar.

 

 

 

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