Piccadilly Carrot Souffle

By JAmero4702

Ingredients

• Piccadilly Carrot Souffle
• 2 2 8 lb. carrots (about 8 med-large) peeled, and cut into chunks
• 1 1 1 cup sugar
• 1-1/2 1-1/2 1-1/2 tsp. baking powder
• 1-1/2 1-1/2 1-1/2 tsp. vanilla
• 1/3 1/3 1/3 cup flour
• 4 4 4 eggs
• 1/2 1/2 1/2 cup butter, melte

Preparation

Step 1

Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes.  Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter.  Pour mixture into a greased 1-1/2 quart baking dish or 9″ square pan. Bake at 325F about an hour, or until set in the centre. Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom.
To serve,lightly dust the top with powdered sugar.