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Lisa's Carrot Soufflé Recipe

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This recipe for Lisa's Carrot Soufflé is from Family Memories From the Cray Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

7 cups chopped carrot (about 2 pounds)
1/2 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar
Directions:
Directions:
Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Personal Notes:
Personal Notes:
This can be made the day before and put in the refrigerator until you are ready to cook. I have the girls peel the carrots and do the rest in the blender. They must love it because they don't seem to mind.

 

 

 

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