Sweet Carrot Souffle

Holidays & Special Occasions Thanksgiving Sweet Carrot Souffle

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      sweet carrot souffle
      ~makes 8 servings


      1 3/4 lbs peeled & chopped carrots (or 3 cans)
      1 cup sugar
      1 1/2 teaspoons baking powder
      1 1/2 teaspoons vanilla extract
      2 tablespoons flour
      3 eggs, well-beaten
      1/2-1 cup margarine, at room temperature
      powdered sugar


      1-Preheat oven to 350 degrees.

      2-Steam or boil carrots, if using fresh; If using canned, you can heat till warm in microwave or on stovetop. Either way, after heating, drain well and transfer to a large mixing bowl.

      3-While carrots are still warm, add sugar, baking powder, and vanilla.

      4- Beat with mixer until smooth. (This can get QUITE messy! I recommend making a shield, if possible!

      You can make your own out of an old tupperware lid!

      5 – Add flour and mix well; add beaten eggs and mix well.

      6 – Add margarine and beat well.

      7 – Pour mixture into a lightly greased 2-quart baking dish or 9×9 pan.

      8 – Bake at 350 degrees for 1 hour or until the top is light golden brown.

      9- Sprinkle lightly over the top with powdered sugar before serving.

      Recipe can be easily doubled for 13×9 pan. Baking remains the same. Can be served warm, at room temperature, or refrigerator cold!

      usually served warm, though. retains heat very well. enjoy!

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Holidays & Special Occasions Thanksgiving Sweet Carrot Souffle