Carrot Souffle
Carrot Souffle is so awesome. You will never guess it's carrots in this wonderful souffle-style casserole. You will think it's sweet potatoes or butternut squash--but not carrots! This quick and easy side dish is wonderful for holidays like Thanksgiving or Christmas, but it's easy enough to prepare for regular weekday meals or company dinners. It's also a fantastic way to get your kids to eat their veggies!
Ingredients
- 2 lbs. carrots peeled and diced in very fine pieces (or shredded matchsticks carrots)
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 heaping tablespoons all-purpose flour I use unbleached
- 3 large eggs beaten
- 1/2 cup unsalted butter softened
- 2 tbsp. confectioners’ sugar for sprinkling on top
Instructions
- Preheat oven to 350°.
- In a large pot of boiling water, cook the carrots until very tender.
- Drain and transfer to a large mixing bowl.
- While carrots are warm, mash down with potato mixer, then use an electric mixer to beat with sugar, baking powder, vanilla and cinnamon until smooth.
- Mix in the flour, eggs and butter.
- Transfer to a 2-qt. baking dish that has been sprayed with cooking spray.
- Bake 1 hour until top is golden brown.
- Sprinkle lightly with confectioners’ sugar before serving.
Notes
© Can’t Stay Out of the Kitchen
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