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Carrot Souffle




Source of Recipe


Aunt Saunny

1 lb. carrots - Try to get California carrots if possible. They are better!
1/2 cup melted butter or margarine
3 eggs
1 cup sugar
1 T. all purpose flour
1 tsp. baking powder
1 tsp. vanilla

Cook carrots until very soft. (Pressure cooker is great for this! It doesn't take nearly as long and flavor is retained.) Drain & place cooked carrots in food processor and blend until mushy. Add remaining ingredients and blend well. Pour into greased baking dish and bake at 350 for about 1 hr. or until done in center. Knife will come out clean when inserted in the middle.

Note: You can decrease the amount of sugar if you wish. Add it slowly and taste as you add it. The less sugar you add, the more carrot flavor comes through.

You can increase proportionally for more servings. I have even increased it 5 times and it does fine.

You can prepare ahead of time and freeze in baking dish. Thaw out thoroughly and bake when ready.

Hint! Place the filled baking dish in a pan with 1² - 2² of water (water bath) to bake. It will prevent sticking to sides of baking dish. Also, if you place 1 tsp. of cream of tartar in the water, it will prevent the pan, if it¹s aluminum, from darkening or staining.