Better Than Piccadilly's Carrot Soufle

Donna Graffagnino

By
@StillWild

You'll be surprised that this does not taste anything like carrots and qualifies more as a dessert. It's better than the original from Piccadilly's.
This was given to me by my sister-n-law who just loves this dish.


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Rating:

Comments:

Serves:

6-8

Prep:

5 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

2 1/4 c
baby carrots, sliced
1/4 c
water
1 1/2 c
sugar
1 1/2 tsp
baking powder
2 tsp
vanilla
3 Tbsp
ap flour
4
eggs
1/2 c
melted butter
powdered sugar

Directions Step-By-Step

1
Cook the baby carrots with the water in the microwave for 10 minutes, covered. Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients. Blend until smooth.
2
Pour carrot puree into a greased 8" x 8" casserole dish and bake at 350 degrees for 1 to 1 1/2 hours, depending on the size of the dish and depth of the batter. (The batter should come only about halfway up the sides of the dish, as it will puff up a lot!)
3
Sprinkle with confectioners sugar before serving.
4
NOTES: When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes.

About this Recipe

Course/Dish: Vegetables, Other Desserts
Main Ingredient: Vegetable
Regional Style: American