1-1/2 pounds peeled carrots (about 9 medium)
1-1/2 cups sugar
1-1/2 teaspoons baking powder
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1-1/2 teaspoons vanilla
1/3 cup high-gluten or bread flour
(all-purpose flour may be substituted, but the souffle will collapse more quickly)
1/2 cup (1 stick) melted margarine or butter
1 tablespoon confectioners' sugar
Makes 6 to 8 servings.
Steam carrots until extra soft, about 30 minutes in a steamer basket set over boiling water. (You may do this in a microwave, placing the whole carrots in a covered container with about cup water; cook on high about 10 minutes, or as your microwave's power dictates.) Drain well.
While the carrots are warm, transfer to large bowl of an electric mixer and add sugar, baking powder, vanilla and flour. Beat slowly until carrots mash, then increase speed to medium and beat 3 minutes, or until very smooth.
With the mixer on low, add the eggs one at a time, beating after each addition. Gradually add the melted margarine. Spray a 1- 1/2-quart casserole or a deep, 9-inch, round pan lightly with vegetable oil. Pour in the carrot mixture. (The mixture will rise, so pan should not be more than half full.)
Bake about 1-1/2 hours at 350 degrees, or until the top is a light golden brown. Sprinkle lightly with confectioners' sugar and serve immediately. (The souffle will fall after being taken out of the oven.)
I make the souffle in a very deep Pyrex casserole, but baking could take less time if you use a shallow but wider dish or metal pan. The souffle should no longer be wiggly in the center when done.
Nutritional information per serving: 447 calories (36 percent from fat), 19 g fat, 142 mg cholesterol, 6 g protein, 67 g carbohydrate, 3.8 g fiber, 340 mg sodium.