Better Than Piccadilly's Carrot Soufle

Name: Better Than Piccadilly's Carrot Soufle
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 6-8
Cuisine: American
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

By Donna Graffagnino
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 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
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How to Make Better Than Piccadilly's Carrot Soufle

Step-by-Step

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.
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!)
Sprinkle with confectioners sugar before serving.
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.

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