- This topic has 1 reply, 1 voice, and was last updated November 5, 2014 at 5:33 pm by .
- November 5, 2014 at 5:33 pm #348413
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
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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