Step-by-Step Instructions

1. 1.Prepare the Carrots

   Wash your hands thoroughly. Peel the carrots using a vegetable peeler. Trim off both ends of each carrot and discard them. Chop the carrots into smaller, uniform pieces.

2. 2.Boil the Carrots

   Place the chopped carrots into a large pot and cover them with water. Add 1 teaspoon of salt. Bring the water to a boil and cook the carrots until they are fork-tender.

3. 3.Prepare the Eggs

   While the carrots are boiling, separate 6 eggs. Place the egg whites in a large bowl and the egg yolks in a smaller bowl. Using a hand mixer, beat the egg whites until they form stiff peaks. Set aside.

4. 4.Puree Carrots and Mix Ingredients

   Once the carrots are tender, drain them in a colander. Transfer the hot carrots to a food processor and blend until completely smooth. While the processor is running, add the sugar and continue to blend. Transfer the hot carrot puree to a large mixing bowl.

5. 5.Combine the Batter

   Add the flour to the carrot puree and whisk until combined. Then, add the egg yolks one at a time, whisking well after each addition. Finally, add the margarine and mix until it is fully melted and incorporated into the batter.

6. 6.Fold in Egg Whites

   Gently fold the stiffly beaten egg whites into the carrot mixture. Do this in two batches, using a spatula in a circular motion to maintain the airy texture.

7. 7.Bake the Soufflé

   Preheat your oven to 350°F (175°C). Spray a large baking dish with non-stick spray. Pour the batter into the dish and spread it evenly. Bake for about 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.Garnish and Serve

   As soon as the soufflé comes out of the oven, use a sifter to generously dust the top with powdered sugar. Allow it to cool for 15-20 minutes before cutting into squares and serving hot.