Carrot Souffle

Carrot Souffle

(adapted from All Recipes)

  • 1 pound carrots (3-4 carrots), coarsely chopped
  • 6 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar

Preheat the oven to 350 F.  Spray a square baking dish with non-stick baking spray.

Place the carrots in a pot and cover with water.  Bring to a boil and cook until tender, 15-20 minutes.  Drain.

Using your food processor, puree the cooked carrots until smooth.  Add the butter, vanilla and eggs and pulse until smooth and creamy.  In a separate bowl, combine the flour, baking powder, salt and sugar.  Stir the dry ingredients into the wet ingredients and combine well.  Pour mixture into the prepared pan.

Bake at 350 for 45 minutes.