Carrot Souffle
- 3½ lbs. CARROTS, peeling and cut into 3 inch pieces
- 2½ cups SUGAR
- 1 Tablespoon BAKING POWDER
- 1 Tablespoon VANILLA EXTRACT
- ¼ cup FLOUR
- 6 EGGS
- 1 cup BUTTER, room temperature
- POWDERED SUGAR
- Preheat oven to 350 degrees.
- In a large saucepan, steam or boil carrots until very soft. Drain well.
- Place in a large bowl. While still warm, add sugar, baking powder and vanilla.
- Use a mixer to whip until smooth. Add flour and mix well.
- Whisk eggs in a separate bowl and add to carrot mixture. Mix well.
- Lastly, add butter and mix until thoroughly combined.
- Put into a 9x13 baking dish. Bake for about an hour until the top is a light golden brown.
- Sprinkle lightly with powdered sugar before serving.
You can easily halve this recipe to serve 6 and put into a 2 quart baking dish. Change baking time to 45 minutes.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/11/carrot-souffle/
3.4.3174