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Carrot Souffle
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Carrot Souffle

Course: SidesCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 

15

minutes

Ingredients

  • 1 lb carrots, peeled and coarsely chopped

  • ½ cup margarine

  • 1 tsp vanilla extract

  • 3 eggs

  • 3 tbsp all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ⅛ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ cup white sugar

Directions

  • Preheat oven to 350 degrees and lightly grease a 2 quart casserole dish
  • Bring a large pot of salted water to a boil
  • Add carrots and cook until very very tender; 25 to 30 minutes
  • Puree carrots, margarine, vanilla extract, and eggs in food processor, then turn out into mixing bowl
  • Sift together flour, baking powder, salt, sugar, cinnamon, and nutmeg; whisk into carrot mixture and blend until smooth
  • Transfer to prepared casserole dish
  • Bake for 45 minutes
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