Ingredients:

1 3/4 lbs peeled carrots

3/4 cup sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla

2 tablespoons flour

3 eggs

1/4 lb margarine, softened

Powdered sugar

1 Steam or boil carrots til extra soft & drain well.

2 While carrots are warm, add sugar, baking powder and vanilla.

3 Whip with mixer til smooth.

4 Add flour and mix well.

5 Whip eggs separately and add to mixture, blending well.

6 Add margarine and blend well.

7 Pour mixture into baking dish-ABOUT HALF FULL--as the soufflé will rise.

8 Bake@ 350 about 1 hour or until top is light brown.

9 Sprinkle lightly with powdered sugar before serving.

Ingredients

3 pounds carrots, peeled

Dash salt

1 cup sugar

1/2 cup brown sugar

2 tablespoons confectioners sugar

1 tablespoon baking powder

1 teaspoon pure vanilla extract

4 tablespoons all-purpose flour

6 fresh eggs

1 teaspoon cinnamon

1 cup of melted margarine

Instructions

Cut carrots into 1-inch chunks, place in sauce pan, cover with water. Add dash salt. Cook over medium heat for 45 minutes or until carrots are very soft. Test with a fork. Drain carrots well after they are done.

While carrots are hot, whip them in food processor or blender; add sugars, baking powder and vanilla. Add flour and mix until smooth.

Add eggs and cinnamon, then margarine. (Note: Be careful not to overmix; you don't want a lot of foam.)

Place in oven dish. Fill dish about three-quarters full, allowing for it to rise.

Bake for 60 minutes at 350 degrees or until center springs back to touch.

Dust with confectioner's sugar before serving.

Copycat Piccadilly Restaurant style recipe !!

Ingredients:

2 cups baby carrots

1/4 cup water

1 - 1 1/2 cups sugar

1 1/2 tsp baking powder

1 1/2 tsp vanilla

1/3 cup bread flour

4 eggs

1/2 cup melted butter

sprinkle of confectioners sugar

Instructions:

Cook the baby carrots with the water in the microwave for 10 minutes, covered. Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients. Blend until smooth. Pour carrot puree into a greased casserole dish and bake at 350° F, for an hour to an hour and a half (depending on the size of the dish and depth of the batter.) Sprinkle with confectioners sugar to serve. That's it!

Keep in mind that this is the quick and dirty version of a souffle. For the real deal, you would use beaten egg yolks and fold in the egg whites which have been beaten to a soft peak meringue. This would be really light and airy. So that basically makes this recipe a "mock souffle”!! Just as delicious !

Instructions:

Preheat the oven to 350 degrees F. Grease and flour three 8-inch round cake pans.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the chopped apples.

Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to release any air bubbles.

Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

To make the icing, combine the caramel sauce, confectioners’ sugar, butter, cream, and vanilla extract in a medium mixing bowl. Beat until smooth.

Place one cake layer on a serving platter or cake stand. Spread a generous amount of icing over the top. Repeat with the remaining layers.

Spread the remaining icing over the top and sides of the cake.

Serve and enjoy!

APPLE-HONEY BUNDT CAKE

For the Cake:

1 cup vegetable oil, plus more for the pan

3 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 cup honey (any kind)

3/4 cup granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

3 apples (about 1 1/4 pounds), peeled and shredded

1/4 cup warm water

For the Glaze:

2 cups confectioners' sugar

3 tablespoons honey (any kind)

2 to 3 tablespoons water

Directions:

Make the cake: Preheat the oven to 350° F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.

Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.

Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.

Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and d