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Carrot Souffle
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Description
This little side dish will melt in your mouth. It is sweet and smooth with a hint of cinnamon. Don’t let the word “souffle” scare you. It is put together in a food processor or blender and doubles easily.
Ingredients
- 1 package Baby Carrots (16 Oz. Package)
- 3 whole Eggs (large)
- 1-¼ cup Sugar
- ½ cups Sour Cream. I Use Light.
- ¼ cups Butter, Softened
- ¼ cups Flour, All Purpose
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Cinnamon
- Optional For Garnish: Powdered Sugar
Preparation
Cook carrots in a pot of boiling water until tender (20-25 minutes). Drain carrots and let them cool.
Preheat oven to 350 F. Process carrots and eggs in a food processor until smooth. Make sure that you scrape the sides of the bowl as needed. You may use a blender if your food processor is not big enough.
Add sugar and remaining ingredients into the carrot puree. Process 30 seconds or until smooth. Pour into a lightly greased (or sprayed) 9-inch square baking dish. Bake at 350 F for 55-60 minutes or until set. Once cooled, sprinkle powdered sugar on top.
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One Comment
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 4.10.2014
Greetings Beverlyb,
Yepper this looks great! Keep ‘em coming…Cheryl