Frank's Recipes! Piccadilly Cafeteria's Carrot Souffle

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Piccadilly Cafeteria's Carrot Souffle

1 1/2 lbs. peeled carrots (about 9 medium)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1/3 cup high-gluten or bread flour
4 eggs
1/2 cup melted butter or margarine
1 tablespoon confectioners' sugar

You can substitute all-purpose flour; the souffle will simply collapse more quickly.

Steam carrots until extra soft, about 30 minutes in a steamer basket set over boiling water. (You may do this in a microwave, placing the whole carrots in a covered container with about 1/4 cup water; cook on high about 10 minutes, or as your microwave instructions dictate.) Drain well. While the carrots are still warm, transfer to large bowl of an electric mixer and add sugar, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth. With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted margarine. Spray a 1 1/2 quart casserole or a deep, 9 inch, round pan lightly with vegetable oil. Spoon in the carrot mixture. (The mixture will rise, so pan should not be more than half full.) Bake about 1 1/2 hours at 350 deg F., or until the top is a light golden brown.

Sprinkle lightly with confectioners' sugar and serve immediately. (The souffle will fall after being taken out of the oven.)

Makes 6 to 8 servings.