Carrot Souffle

Cook time: 30 Min  Prep time: 20 Min  Serves: 8


2 lb carrots, peeled and chopped
1/2 c unsalted butter, melted
1 c white sugar
3 Tbsp all purpose flour
1 tsp baking powder
1 tsp vanilla extract
3 eggs, beaten
confectioners sugar for dusting



1. Bring a large pot of water with 1 tsp. salt to a boil. Add carrots and cook until tender, about 15 minutees. Drain and mash. To the carrots, add melted butter, sugar, flour, baking powder, vanilla and eggs. Mix well and transfer to a 2 quart casserole dish. Bake for 30 minutes at 375 degrees or until set. Dust with confectioners sugar.

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