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Steam or boil carrots until they're extra soft. Drain well and put into large mixing bowl.
While carrots are still warm, add: sugar, baking powder, and vanilla. Beat with mixer until smooth.
Add flour and mix well. Add whipped eggs and mix well. Add butter and mix well.
Pour mixture into baking dish. Bake at 350 degrees Fahrenheit for about 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar over top before serving.
After I tried this recipe first time, I realize I needed to let carrots boil a bit longer so they'd come out mushy. The souffle ended up with little carrot chunks and not completely smooth and creamy like it should.
But it does taste a lot like Picadilly's so I know I'm on right track. I just need to keep practicing on getting texture right.
This article provided by Kori Puckett, publisher of 300+ delicious, old fashioned, homemade dessert recipes at http://www.VintageSweetTreats.com.