# Carrot Souffle

Author: Ellen Schwartz

### Ingredients

- 1 lb. carrots, peeled and sliced
- 21​ cup melted butter
- 3 eggs
- 1 cup sugar
- 1 tsp. vanilla extract
- 3 Tbsp. flour
- 1 tsp. baking powder

### Instructions

- Preheat oven at 350°.
- Cook carrots until tender in a small amount of salted water.
- Drain.
- Combine carrots and butter in container of electric blender.
- Blend until smooth.
- Add remaining ingredients and blend well.
- Spoon mixture into a lightly greased 1 quart souffle dish.
- Bake 45 minutes or until firm.

> Tip

> I have made this with only a 21​ cup of sugar and the ”kids” never knew any better. Food processor works just as well too (Babs).

> Quote

> “This is my favorite dish in the world. When I make it for friends, they can’t believe how good it is! It’s good as a hot side dish, it’s good as a cold dessert… It ‘s good anytime! And once I made it using yellow squash; it turned out good too!” - Michelle.