Picadilly cafeteria carrot souffle
Instructions:
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 3/4 pounds peeled carrots, chopped
- 1 cup granulated sugar
- 1/2 cup (1 stick) margarine, at room temperature
- 2 tablespoons flour
- 3 eggs, well-beaten with electric mixer
- Confectioners\' sugar.
- Steam or boil carrots.
- Drain well and transfer to a large mixing bowl.
- While carrots are still warm, add sugar, baking powder and vanilla extract.
- Beat with mixer until smooth.
- Add flour and mix well; add whipped eggs and beat well.
- Add margarine and beat well.
- Enjoy Picadilly cafeteria carrot souffle!