Recipe: Carrot Soufflé

While the inclusion of the word “Soufflé” makes this recipe sound challenging, it isn’t! It’s easy and fairly quick and is a crowd favorite. I made it for some friends recently and everyone loved it, even our kids. My favorite comment was “This tastes like autumn”. It really does. And with two pounds of carrots in the dish, you can feel good about eating something so sumptuous!

Recipe:

2 pounds of carrots

1/2 cup of butter

4 eggs

1 1/2 tsp vanilla extract

1/4 cup all purpose flour

1 1/4 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

Directions:

Preheat oven to 375 degrees F. Peel and chop carrots. Put chopped carrots in saucepan and cover with water. Bring to a boil and cook carrots under very tender.

Drain carrots and add to food processor (an immersion blender also works for this). Process carrots until smooth. Add eggs and process. Melt the butter and add butter and vanilla extract to carrot mixture.

In a separate bowl, combine flour, baking powder, salt, sugar, and spices. Then add dry ingredients to carrot mixture and mix until just combined.

Pour carrot mixture into a sprayed dish. Back for 40 minutes or until the middle is set and the edges are golden brown. Serve warm. Enjoy!