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Carrot Souffle Recipes

June 8, 2007
Carrot Souffle

Ingredients

  • 2 pounds carrots, cut in chunks
  • 1/2 cup butter or margarine (not spread)
  • 2 eggs, beaten
  • 3 Tbsp. flour
  • 1 tsp. baking powder
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  • 3/4 cup granulated sugar
  • 1/8 tsp. cinnamon

Directions

Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart souffle dish. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes longer. Serves: 8

By Connie from Oden, Arkansas

 

January 5, 2012

Can you use canned carrot to make the carrot souffle?

By Arnix from Fayetteville, NC

Answers

January 5, 20120 found this helpful

That is what is called for with the recipe that I use. I hope we are talking about the same one, it is very good! I use 2 regular size (approx 14 oz) cans of sliced carrots, and drain them well. I don't do anything to them. When you mix the ingredients with the mixer, it chops them up for you.

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Makes a very good but rich side dish.

 
Answer this Question

June 14, 2016

This is a page about Piccadilly carrot soufflé' recipe. The Piccadilly cafeteria chain offered a tasty carrot soufflé' that many diners have tried to recreate at home.

Carrot Souffle in glass dish with sticks of cinnamon beside it.

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