CARROT SOUFFLÉ

Prep Time: 1 Hour
Yields: 8 Servings

Comment:
This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-after recipes in the South.

Ingredients:
2 pounds carrots, peeled and sliced
½ cup melted butter
1 cup sugar
3 tbsps flour
1 tsp baking powder
1 tbsp pure vanilla extract
pinch nutmeg
pinch cinnamon
3 eggs, beaten
1 tbsp powdered sugar for dusting

Method:
Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Add carrots and cook 15 minutes or until tender. Drain carrots, place in a large mixing bowl and mash. Whisk in melted butter, 1 cup sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended. Transfer mixture to a 2-quart casserole dish and sprinkle with powdered sugar. Bake 30 minutes. Serve as a side dish to any main course or use as a filling for pies, tarts or turnovers.