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Carrot Souffle Recipe

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This recipe for Carrot Souffle is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, 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:  
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 350º 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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