The Original Picadilly & Morrison's Sweet Carrot Souffl�

3 1/2 lbs. peeled carrots
1 1/2 lbs. sugar
1 Tb baking powder
1 Tb vanilla extract
1/4 cup all-purpose flour
6 large eggs
1/2 lb. margarine
sifted powdered sugar

1. Steam or boil carrots until extra soft.
Drain well.

2. While carrots are warm, add sugar, baking powder, and vanilla.

3. Whip with mixer until smooth.

4. Add flour and mix well.

5. Whip eggs and add to flour mixture, blend well.

6. Add softened margarine to mixture and blend well.

7. Pour mixture into baking dish about half full as the souffl� will rise.

8. Bake in 350F degree oven about 1 hour or until top is a light golden brown.

9. Sprinkle lightly with powdered sugar over top before serving.

Serves 10.

From:Michael D. D�Amico
Picadilly Cafeteria