Monday, April 20, 2015

Carrot Souffle

Too start off I will warn you this is a sweet dish, I might cut the sugar down next time, but hubby loved it.  He asked me if we could have it again soon and since it made a huge batch I had some that I froze... works out well for me.  One kid liked it because it is a Paula Deen recipe, my pickiest eater wasn't thrilled with it, and my little diva is at cheer so she hasn't tried it yet.
1 1/2 cups butter, plus more for baking dishes
3 pounds carrots, peeled and sliced
1 1/2 cups sugar
6 large eggs
1/2 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
I also added in 1 tsp vanilla
Preheat the oven to 350 degrees F.
Lightly butter 2 (1 1/2-quart) baking dishes.
Bring a large pot of salted water to a boil over medium heat.
Add the carrots and cook until tender.
Drain and set aside.
In food processor, add the sugar and eggs and pulse to combine.
Add the flour, baking powder, cinnamon and butter; pulse until smooth.  (I added the vanilla here)
Add the carrots and pulse to combine.
Spoon the mixture into the prepared dishes and bake until set, about 1 hour.
Remove from the oven and serve immediately.

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