Carrot Soufflé (Piccadilly)
3 1/2 lbs peeled, carrots
1 1/2 lbs sugar
1 Tbsp baking powder
1 Tbsp vanilla
1/4 cup flour
1/2 lb margarine
Steam or boil carrots until extra soft, drain well.
Add, while carrots are warm:
Beat with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the
soufflé will rise.
Bake at 350 degrees about 1 hour or until top is a
light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
Makes 10 servings.