Treasure Bay’s Carrot Souffle is a favorite ...said to be fantastic.
Lafitte’s Carrot Souffle
3 pounds fresh or frozen carrots
Steam or boil carrots about 30 to 40 minutes until extra soft. Drain well.
1 1/2 pounds sugar (yes, this is correct amount)
1 tablespoon baking powder
1 tablespoon vanilla
3 ounces all-purpose flour
4 large eggs
9 ounces oleo or margarine, melted
1/2 ounce powdered sugar for finished topping
Steam or boil carrots about 30 to 40 minutes until extra soft. Drain well.
While carrots are still warm, add sugar, baking powder and vanilla. Whip with electric mixer until smooth. Add flour and mix well. Add eggs and mix well. Add butter or oleo and mix well. Pour into lightly buttered baking dish (13-by-9 inches or larger) about half full. The souffle will rise.
Bake at 350 degrees for 1 1/2 hours or until top is lightly golden brown. Sprinkle powdered sugar on top and serve.
Hint: When it is finished baking, I let it cool at least 15 minutes before I sprinkle on the powdered sugar. This keeps the powdered sugar from melting, and it looks prettier
Yum! Will try that soon!