Country Carrot Soufflé
Not as fluffy as the city version, but absolutely delicious and most people think it’s sweet potatoes.
1-1/2 pounds peeled carrots (about 9 medium)
1-1/2 cups granulated sugar
1-1/2teaspoons baking powder
1/2 teaspoon apple pie spice
1-1/2 teaspoons vanilla
1/3 cup bread flour (all purpose and soufflé will fall quicker)
4 eggs, large
1/2 cup butter, melted
1 tablespoon confectioners' sugar
Steam carrots until extra soft, about 30 minutes. Drain well. While the carrots are still warm, transfer to large bowl of an electric mixer and add granulated sugar, spice, 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 butter.
Preheat oven to 350 degrees. Spray a 1-1/2-quart casserole or a deep, 9-inch round pan lightly with vegetable oil. Spoon in the carrot mixture. Bake about 1 1/2 hours, or until the top is a light golden brown. Sprinkle lightly with confectioners' sugar and serve immediately.