Piccadilly Carrot Souffle
User Reviews
5
Piccadilly Carrot Souffle
Description
This recipe begins by cooking carrots until very soft through steaming or boiling, then draining thoroughly to prevent excess moisture. While still warm, sugar, baking powder, and vanilla extract are incorporated to sweeten and leaven the mixture. After whipping into a smooth puree, the recipe adds flour and blends again before folding in whipped eggs and softened butter, which enrich the texture and help the souffle rise.
The blend is poured into a baking dish filled about halfway to allow for rising during baking at 350°F (175°C) for approximately one hour. The finished souffle develops a pale golden crust while maintaining a moist and airy interior. Lightly dusting the top with powdered sugar adds a decorative touch and extra sweetness.
Piccadilly Carrot Souffle makes a comforting dessert or side dish that highlights the natural sweetness and smoothness of carrots transformed into a soufflé texture.
Ingredients
- 3 1/2 pounds carrot peeled
- 2 1/2 cups sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 6 egg
- 1/2 pound butter
- 1 tablespoon powdered sugar for garnish
Instructions
- Steam or boil carrots until extra soft. Drain well.
- While carrots are warm, add sugar, baking powder, and vanilla.
- Whip carrots with mixer until smooth.
- Add flour and mix well.
- Whip eggs and add to flour mixture, blend well.
- Add softened butter to the mixture and blend well.
- Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise.
- Bake at 350 degrees for about 1 hour or until the top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 183mg | 61% |
| Sodium | 388mg | 16% |
| Potassium | 838mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 73g | 146% |
| Vitamin A | 34040IU | 681% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 156mg | 16% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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