Carrot souffle

Carrot souffle



  • carrots, peeled and chopped
  • white sugar - 1/2 C
  • baking powder
  • vanilla extract
  • all purpose flour - 2 Tbsp
  • cinnamon - 1/2 tsp
  • nutmeg - 1/4 tsp
  • eggs, beaten - 3 item
  • butter, softened - 1/2 C

How to make carrot souffle:

Preheat oven to 350 degrees. In a large pot of boiling water, cook the carrots until very tender, (approximately 15 minutes). Drain and transfer to a large mixing bowl. While carrots are warm, use an electric mixer to beat with sugar, baking powder and vanilla extract until smooth. Mix in the flour, cinnamon, nutmeg, eggs and butter. Transfer to a 2 quart baking dish. Bake for 1 hour in the preheated oven, or until top is golden brown. Sprinkle with confectioners' sugar (may substitute brown sugar; sprinkle on during last few minutes of baking). Serves: 6-8.

Recipe categories: Side dish, Vegetables, Carrots.

Carrot souffle
Average rating: 5 of 5, total votes: 3
Cook. Time: PT50M
Total Time: PT50M

Cause of complaint:

Related ingredients:
frozen broccoli, stick butter or margarine, 20 oz, sweet potatoes, mashed, large can tomatoes, white rice, can veg-all mixed vegetables, drained, bag potatoes, medium new potatoes
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