RECIPE: Carrot Souffle

We have a cafeteria style restaurant around town called Piccadilly.  I love this place.  I always get the veggie plate which consists of 3 vegetables and a piece of bread of your choice.  I almost always get broccoli rice and cheese casserole, greens of some sort and carrot souffle.  They have the best carrot souffle in my opinion.  It has a lightly crunchy top from the sugar in the mixture.  It's just delicious!

I finally found a similar recipe on allrecipes.com and had to try it.  It didn't disappoint.  I loved it!

Carrot Souffle (adapted from allrecipes)
2 pounds carrots, peeled and chopped
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoon all purpose flour
1 teaspoon ground ginger
1/2 cup butter, softened
2 eggs

Bring a large pot of water to a boil and add carrots.  Cook until soft enough to mash, about 15 minutes.

Preheat oven to 350 degrees F. 

Drain carrots and transfer to a large mixing bowl.  With electric mixer, blend and mash carrots. 

Add sugar, baking powder and vanilla.  Mix until smooth. Add flour, ginger and butter and beat until smooth.  Taste to see if you need to add more sugar.  Now add the eggs and beat completely.  Pour mixture into an 8x8 baking dish (or similar size).

Bake for 1 hour or until top is golden.

Cool slightly before serving.  I found it tasted so much better after allowing to cool about 30 minutes.

Enjoy!