Photo: Carrot Souffle Recipe
Ingredients
- 1 1/2 cups butter, plus more for baking dishes
- 3 pounds carrots, peeled and sliced
- Salt
- 1 1/2 cups sugar
- 6 large eggs
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
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.
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By kdocken
San Diego, CA
on May 13, 2013
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This is wonderful. It is light and fluffy and tastes amazing.
By CrystaLeupold
Texas
on March 23, 2013
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I love love love this recipe and like a lot of others I made alterations to fit dietary needs. Instead of white sugar I used Half Brown Sugar Half Stevia. I used a Gluten free All purpose flour, and I used 1 cup grapeseed oil to add lots of extra vitamins 1/2 cup smart balance butter. I also used 6 smaller ramekins to make single serving portions. This turned out beautifully. I will be making this time and time again!
By Crftycandy
Tallapoosa, GA
on November 21, 2012
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It's tastes great! I would have cut some of the sugar had I read the reviews first, though. My question is, can I freeze half this for Christmas? I made a batch for Thanksgiving.
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