Carrot Souffle

November 18, 2010

Author Notes: This recipe is based on one given to me by my friend Salima years ago. It quickly became a family favorite and kids always enjoy it, too. I've had a few people say they don't like carrots but love this souffle (the magic of butter and sugar...). Perfect on your holiday table (including Halloween for an orange dish) or anytime of year. BlueKaleRoad

Serves: 8-9

Ingredients

  • 1 1/2 pounds carrots, sliced and steamed or boiled until very soft
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
In This Recipe

Directions

  1. Preheat oven to 350. Butter a 9x9 inch square baking dish. If doubling the recipe, prepare a 9x13 inch dish.
  2. Combine all the ingredients in a food processor and process until smooth, scraping side the down as needed. Pour batter into baking dish.
  3. At this point, you can refrigerate the dish overnight and bake just before serving, or you can bake ahead and warm in the oven before serving. It is also good room temperature.
  4. Bake for 40 minutes. If making in a 9x13 inch dish, bake for 45 minutes.

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Souffle|Vegetable|Serves a Crowd|Make Ahead|Fall|Christmas|Thanksgiving|Vegetarian|Side

Reviews (2) Questions (0)

2 Reviews

Sagegreen February 27, 2011
This looks like a great dessert, too!
 
Author Comment
BlueKaleRoad February 28, 2011
Thanks, Sagegreen! Guests often comment it's like eating cake. Trying it for dessert is a terrific idea. Maybe next time I make it I'll serve it with some whipped cream and grilled pineapple.