Carrot Souffle

Author: Ellen Schwartz

Ingredients

• $1$ pound carrots, peeled and sliced
• $\frac{1}{2}$ cup melted butter
• $3$ eggs
• $1$ cup sugar
• $1$ teaspoon vanilla extract
• $3$ tablespoons flour
• $1$ teaspoon 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 $\frac{1}{2}$ 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.