Carrot Souffle Recipe
4.5 stars -
based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs carrots, peeled and cut into smallish pieces
1/2 c sugar
1/4 c flour
2 tsp baking powder
2 tsp vanilla extract
1/2 c margarine
4 eggs
nutmeg and cinnamon (or pumpkin pie spice)
powdered sugar
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Directions: |
Directions:Steam or boil carrots until extra soft. Drain well and put into a large mixing bowl. While carrots are warm, add sugar, baking powder and vanilla extract. Whip with mixer until smooth. Add spices (or just pumpkin pie spice) to flour; add flour mixture to carrot mixture. Whip well. Whip eggs and blend with carrot mixture. Add softened margarine and blend with carrot mixture. Pour mixture into greased baking dish (I use a 9x9 usually) – fill about half full as souffle will rise. Bake in 350 degree oven about 45 minutes or until top is a light golden brown (use a toothpick and when it comes out without sticking, it's done). Sprinkle lightly with powdered sugar over top before serving. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour and 30 minutes |
Personal
Notes: |
Personal
Notes: I do not usually make dessert, but tend to go easy on the sugar when I do. If you have more of a sweet tooth, use 1.25 cups of sugar and 3/4 cup of margarine instead of the listed amounts.
This was something I tried at a seafood restaurant once and loved -- it is great cold/hot/lukewarm...it's just good. The most time-consuming parts are waiting for the carrots to get soft enough (make sure they're very soft or mixing will be difficult) and the baking. Keep an eye on the souffle, because in my experience the cooking time has varied widely. It will pull away from the greased edges when it is getting close to being done. Use the toothpick test to confirm. Enjoy!
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