Carrot Souffle

This recipe is called a souffle, but it isn’t your average puff up high and have to worry about it falling recipe! Which is one of the reasons, besides the great taste, that I really like it! This recipe makes for a great addition to any meal, whether you save it as one of those special holiday recipes or make it for your everyday family dinner. (I have even been known to serve it as a side dish for our big Memorial Day barbecue!)

 

Carrot Souffle Recipe

 Here is what you will need:

1 pound of Carrots, peeled and sliced
3 Eggs, lightly beaten
1/2 cup White Sugar
1/2 cup Butter, melted
3 tablespoons Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla

Carrot Souffle Recipe

Preheat oven to 350 degrees.

Peel and slice carrots.

In a small pan, boil carrots, until tender and drain.

Place carrots in a food processor and process until smooth.

Add eggs, sugar, butter, flour, baking soda, and vanilla. Mix well.

Spoon into a lightly greased 1 quart baking dish.

Bake at 350 degrees for about 35 to 40 minutes or until set.

You do not want to over bake it or it will get too browned or even start to burn.

Remove from oven and Enjoy!

~Robyn

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Ingredients

Scale
  • 1 pound of Carrots, peeled and sliced
  • 3 Eggs, lightly beaten
  • 1/2 cup White Sugar
  • 1/2 cup Butter, melted
  • 3 tablespoons Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Peel and slice carrots. In a small pan, boil carrots, until tender and drain.
  3. Place carrots in a food processor and process until smooth. Add eggs, sugar, butter, flour, baking soda, and vanilla. Mix well.
  4. Spoon into a lightly greased 1 quart baking dish. Bake at 350 degrees for about 35 to 40 minutes or until set. You do not want to over bake it or it will get too browned or even start to burn. Remove from oven and Enjoy!

 

 

 

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