Recipe: Carrot Souffle

Carrots.

They are great for salads, stir fry, cakes, boiled, steamed,  and served raw with wonderful dips.  But, never would I have imagined or thought about using a carrot to make a souffle until my mother made this recipe.  Carrot Souffle.  Oh, it is so delicious and easy to make so please don’t let the word souffle intimidate you.  Surprise the family with a new carrot dish.  I think you’ll love it!

Carrot Souffle

2 lbs. carrots, cut in small pieces
1 ½ cups white sugar
2  teaspoons vanilla extract
¼ cup plus 2 Tablespoons all purpose flour
2 teaspoons baking powder
1 tsp. salt
6 eggs, beaten
1 cup butter softened
1 Tablespoon powdered sugar

 Preheat oven to 350 degrees F

In a large pot of boiling water boil carrots until very soft.  Drain well and transfer to a large mixing bowl.  Mash carrots.  Note:  carrots can be mashed in a food processor to make a very smooth textured casserole.

 Add butter, vanilla and eggs and mix well.  Sift together flour, baking powder, salt and sugar; add to carrot mixture and blend until smooth.

 Pour mixture into a lightly greased baking dish and bake for 45 min. or until top is light golden brown.  Cool slightly and sprinkle lightly with powdered sugar before serving.

 Makes 12 servings

Y’all Enjoy!