Carrot Souffle

  • Currently 4/5
This recipe is from my sister-in-law Dale, and has become a family favorite.
1 (16-oz) pkg baby carrots
3 large eggs
1 1/4 cups sugar
1/2 cup light sour cream
1/4 cup butter, softened
1/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp ground cinnamon
1. Cook carrots in boiling water to cover in a large saucepan 20-24 minutes or until tender.  Drain well; cool.
2. Process carrots and eggs in a food processor until smooth, stopping to scrape down sides.  Add sugar and remaining ingredients; process 30 seconds or until smooth.  Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350 degrees for 55-60 minutes or until set. 

Serves:  6

May easily double recipe for a 9 x 13" pan to serve 12.
Meal   DinnerDish   Side Dish
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   1 hour

Carolyn Beck

Member since Jun 2008

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