Piccadilly® Soufflé | Command Cooking

Ingredients

• 3 1/2 pounds carrots, peeled
• 2 1/2 cups sugar
• 1 tablespoon baking powder
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour
• 6 eggs
• 1/2 pound butter, softened
• 1 tablespoon powdered sugar, for topping