Carrot Souffle Serves 10 3½ pounds carrots, peeled 1 pound sugar (2 cups plus 2 tablespoons) ½ pound brown sugar (1 1/8 cups) 1 tablespoon baking powder 1 tablespoon vanilla
Preheat over 350 degrees. Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, brown sugar, baking powder, and vanilla. Whip mixture until smooth. Add flour and mix well.
Whip eggs and add to flour mixture and blend well. Add softened margarine to mixture and blend well. Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350 degree over about one hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
Recipe submitted by A.H. “Jack” Frost, III, PGER, North Carolina Elks State Sponsor.
This recipe first appeared in North Carolina Elks: Our Favorite Recipes, Volume II, which was featured in the July 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.print it