PICCADILLY'S SWEET CARROT SOUFFLE

Piccadilly's Sweet Carrot Souffle image

Provided by Gingerbee

Time 1h20m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 15

1/2 cup corn flakes, crushed
1/2 cup pecans, chopped
3 tablespoons brown sugar
2 teaspoons butter, room temperature
3 lbs peeled carrots
1 1/2 cups sugar
1 tablespoon baking powder
1 tablespoon vanilla
1/4 cup flour
6 eggs
1/2 lb margarine, 2 sticks
1 dash nutmeg (optional)
1 dash cinnamon (optional)
salt (optional) or pepper (optional)
powdered sugar

Steps:

Preheat oven to 350°F Use a 9x13-inch pan.
For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
Whip with electric mixer or food processor until smooth.
Add flour and mix well.
Add eggs to mixture one at a time, blending well.
Add softened margarine to mixture and blend well.
Pour mixture into greased baking dish about half full as the soufflé will rise.
Sprinkle on topping.
Bake about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.