If I could have all of you dine at my parties and only offer one dish, it would definitely be Fluffy Carrot Souffle. If your palate has never had the pleasure of meeting this tasty dish, you’re in for a surprisingly good treat! But, you may think, how can carrots be that exciting? You won’t know until you try it, but I’ll say this; everyone who’s ever had this dish has always rushed back for seconds, and they were gone!
Carrot Souffle
Print RecipeIngredients
- 1 to 5 pounds of carrots, peeled and chopped
- 1 1/2 cups of sugar
- 3 teaspoons of baking powder
- 3 teaspoons of vanilla
- 4 tablespoons of all-purpose flour
- 6 eggs, beaten
- 2 sticks of butter, softened
- 2 teaspoons of powdered/confectioner’s sugar (optional)
Instructions
- In a large pot, boil carrots in hot water until soft and tender for about an hour.
- Drain carrots thoroughly and transfer them to a mixing bowl. Mash carrots in a mixing bowl with a pastry blender or puree in a blender.
- While carrots are still hot, add sugar and beat with an electric mixer.
- Beat in baking powder and vanilla until well blended and smooth.
- Beat in flour and eggs until well blended.
- Beat in butter. Pour batter into ungreased 15×9 or 2-9×9 baking pans.
- Bake at 350 degrees for 1 hour or until the souffle top is golden brown.
- Sprinkle with powdered sugar before serving (optional).
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