Brenda Seneca's Piccadilly Inspired Carrot Souffle

April Seneca sent this one in, and it comes with a story a lot of us in south Louisiana share. Her parents and grandparents took her to Piccadilly since she was a child, and she still eats there as an adult. The decor and the food taste the same as they always did, and she finds that comforting. For April it isn't a true dilly dish without the carrot souffle.

When her mother handed down this recipe, April realized it tastes just like the one on the line. Some people make it with canned carrots. The Senecas boil fresh ones.

The photo is the last piece of the casserole from a few weeks ago. It does not last long at their house. They eat it hot and cold.

Ingredients

• 1 3/4 pounds peeled carrots, chopped
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 2 tablespoons flour
• 3 eggs, beaten well with an electric mixer
• 1 stick butter, room temperature
• Powdered sugar for garnish

Instructions

1. Steam or boil the carrots. Drain well and transfer to a large mixing bowl.
2. While the carrots are still warm, add the sugar, baking powder and vanilla. Beat with a mixer until smooth.
3. Add the flour and mix well.
4. Add the whipped eggs and beat well.
5. Add the butter and beat well.
6. Pour the mixture into a 2 quart baking dish.
7. Bake at 350 degrees for one hour, or until the top is lightly browned.
8. Sprinkle with powdered sugar. Optional, but it's what makes it look like the real thing.

Notes

Fresh carrots, boiled, are what April's family uses. Canned will work if that's what's in the pantry, but the fresh ones are the point.

Drain the carrots well. Too much water and the souffle won't set up the way it should.