The recipe for Piccadilly Restaurant's famous carrot souffle requires three and a half pounds of peeled carrots, two and a half cups of sugar, one tablespoon of baking soda, one tablespoon of vanilla, one quarter cup of flour, six eggs, one half pound of margarine, and powdered sugar. This dish requires an oven and about an hour and fifteen minutes of time to prepare.
First, steam or boil the carrots until they are soft, then drain thoroughly. Then, add sugar, vanilla, and baking powder to the carrots while still warm and whip the mixture with an electric mixer until it is smooth.
Add four, mix it in completely. In a separate bowl, whip all six eggs and add them to the carrot mixture. Then, soften the margarine in the microwave and add it to the carrot mixture as well. Blend everything together and pour the mixture into a thirteen by nine inch baking pan. The souffle will rise as it bakes, so make sure the dish is no more than half full. Bake for an hour at three-hundred and fifty degrees until the top of the souffle is golden brown. Remove the souffle from the oven, sprinkle lightly with powdered sugar and allow the desert to cool for two to three minutes before serving.