Carrot Souffle

Yield: Serves 6
  • 1 3/4 lbs. carrots, peeled and chopped
  • *1 c. white sugar (use less if desired)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • dash or two of nutmeg
  • 2 Tbsp. flour
  • 3 eggs, beaten
  • 1/2 c. butter, softened
  1. Cook carrots in boiling water until very tender, about 20 minutes. Drain and transfer to large mixing bowl. Preheat oven to 350 degrees.
  2. While carrots are warm, use an electric mixer to beat smooth; add sugar, baking powder, vanilla, cinnamon and nutmeg. Taste to be sure desired flavor has been reached, then mix in flour, eggs and butter. Transfer to a 2-quart baking dish.
  3. Bake 1 hour or until top is golden brown.
This may sound like a side dish, but it can also work as a dessert (tastes like pumpkin pie, except better). I like to sprinkle the top with brown sugar and chopped pecans, and serve with a dollop of whipped cream. *If making as a side dish, omit the white sugar and only use 1/4 c. brown sugar (not pressed).
  • side
  • dessert
  • Thanksgiving
Last updated 2016-12-25
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