Email to Sue Deakin      

Recipe Categories: Remasd's HOME PAGEAppetizers BEVERAGES BREAD BreadMakerRecipes BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FRUIT ICECREAM LOWFAT MEATS PASTA POULTRY RICE SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES

Carrot Souffle




Source of Recipe


Faye Brown


Recipe Introduction


People who do not like carrots will like this.


List of Ingredients




2 pounds carrots, peeled and cut into halves
¾ cup sugar
2 T flour
1½ tsp baking powder
1½ tsp vanilla
3 large eggs
¼ cup butter, softened

Recipe



Bring carrots to boil in a large saucepan with just enough water to cover. Reduce heat to medium and cook 30 minutes or until very tender. Drain. Preheat oven to 350°. In a food processor, puree carrots with sugar, flour, baking powder and vanilla. Add eggs, one at a time, pulsing after each addition until blended. Add butter and pulse until blended. Lightly grease a 1½ quart baking dish. Pour carrot mixture into dish and bake about 45 minutes or until souffle is set in the center. Serve immediately.