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Carrot Souffle
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Description
I must say at first when she said, “Carrot Souffle,” I was a little intimidated. Actually, because this dish contains no beaten egg whites, it is not a true souffle. The name Carrot Souffle is only describing its light airy texture.
Ingredients
- 1-½ pound Carrots, Sliced
- ½ cups Butter
- 3 whole Eggs
- ¼ cups Flour
- 1-½ teaspoon Baking Powder
- 1-½ cup Sugar
- 1-½ teaspoon Cinnamon
- ½ cups Powdered Sugar
Preparation
Preheat oven to 350 degrees F. Cook carrots 20–25 minutes. Drain and place carrots in the food processor with the remaining ingredients except the powdered sugar. Process until fluffy and smooth. Spoon in a greased 1 1/2 quart dish. Bake for 1 hour and 10 minutes or until set. Dust the top with powdered sugar.
This recipe came to me from a dear friend, Lynda Phillips!
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2 Comments
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Amber on 2.15.2012
I used a third of the sugar and it turned out delicious. Needed to cook it longer than stated though.
missvicki on 5.9.2011
mmm, I am trying this one tonight!