Recipe courtesy of Paula Deen
Carrot Souffle
Total:
1 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes.

Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside.

In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour. Remove from the oven and serve immediately.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Three-Apple Crumble

Recipe courtesy of Robert Irvine

Spinach Souffle-Phyllo Cups

Recipe courtesy of Sandra Lee

Roasted Carrots

Recipe courtesy of Trisha Yearwood

Chilled Carrot Soup

Recipe courtesy of Michael Symon

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.