Carrot Souffle


  • 2 cups baby carrots
  • 1/4 cup water
  • 1 - 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla
  • 1/3 cup bread flour
  • 4 eggs
  • 1/2 cup melted butter
  • sprinkle of confectioners sugar


Cook the baby carrots with the water in the microwave for 10 minutes, covered.  Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients.  Blend until smooth.  Pour carrot puree into a greased casserole dish and bake at 350 degrees F, for an hour to an hour and a half (depending on the size of the dish and depth of the batter.)  Sprinkle with confectioners sugar to serve.  That's it!