This tastes almost like pumpkin pie. It is sweet and orange! Kids love it. It does freeze. Of course the souffle aspect is lost, but it does fine otherwise. May be served warm, room temp or cold. Great for potlucks. This is very similar to Piccadilly Cafeteria’s Carrot Souffle.
Servings: 6 to 8Prep Time: 45 minutes Cook Time: 1 hour
1 3/4 pound of carrots
3/4 cup brown sugar
1/2 tsp baking powder
1 1/2 tsp vanilla extract
2 T flour
1 stick softened butter
Peel and thinly slice 1 3/4 pound carrots. Steam til very soft to mushy. Cool the carrots slightly and put in a food processor or blender to finely pulverize the carrots. Do not add any liquids. Once pulverized, put carrots in bowl and add sugar, vanilla and baking powder. Whip til completely mixed with a mixer. Add eggs. Blend well. Add butter and flour. Blend Well. Fill a buttered dish half full. Bake at 350 degrees for one hour or til top is golden.
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