"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Souffle Recipe

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This recipe for Carrot Souffle, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Leonard
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoon vegetable oil
3 pounds carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 pound (2 sticks) unsalted butter, soften
1/2 cup flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
pinch of salt
Topping:
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup flour
4 tablespoons (1/2 stick0 butter soften

Directions:
Directions:
Preheat oven to 350 F. Grease a 9X13 inch casserole with the oil and set aside

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor, you may need to do this in batches.
Spoon he mixture into the prepared casserole dish.

Combine the brown sugar, pecans, flour and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned. 1 hour

 

 

 

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