Carrot Souffle
Ingredients
1 3/4 lbs carrots, peeled & chopped
1/2 cup sugar
1 1/2 t aluminum-free baking powder
1 1/2 t pure vanilla extract
2 T all-purpose flour (You can use your choice of flour)
3 eggs, beaten
1/2 cup butter, softened
2 t powdered sugar
Directions
1. Preheat oven to 350° F
2. In a large pot of boiling water, cook the carrots until very tender (about an hour). Drain, and transfer to a large mixing bowl.
3. While carrots are warm, mix together the carrots, sugar, baking powder, and vanilla until smooth. Mix in the flour, eggs, and butter. Transfer to a 2qt baking dish.
4. Bake 1 hour or until top is golden brown. Sprinkle top with powdered sugar.
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Recipe: Carrot Souffle
Course
Dessert
Cuisine
American
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings 10
MidgetMomma
Ingredients
- 1 3/4 lbs carrots peeled & chopped
- 1/2 cup sugar
- 1 1/2 t aluminum-free baking powder
- 1 1/2 t pure vanilla extract
- 2 T all-purpose flour You can use your choice of flour
- 3 eggs beaten
- 1/2 cup butter softened
- 2 t powdered sugar
Instructions
-
Preheat oven to 350° F
-
In a large pot of boiling water, cook the carrots until very tender (about an hour). Drain, and transfer to a large mixing bowl.
-
While carrots are warm, mix together the carrots, sugar, baking powder, and vanilla until smooth. Mix in the flour, eggs, and butter. Transfer to a 2qt baking dish.
-
Bake 1 hour or until top is golden brown. Sprinkle top with powdered sugar.
Thanks Renaissance Mama.com
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