Gluten Free Carrot Souffle
Fantastic gluten free version of a delicious Carrot Souffle. It uses carrots, sugar, vanilla, cinnamon, eggs and butter and it's sprinkled with powdered sugar on top. Terrific for company or holiday dinners like Easter, Mother's Day or Father's Day. We also like to serve it for Thanksgiving or Christmas. This "mystery" casserole is so scrumptious. No one can believe it's made with carrots!
- 2 lbs. carrots peeled and diced in very fine pieces, or use matchstix carrots
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 2 heaping tablespoonfuls all purpose gluten free flour
- 3 large eggs beaten
- 1/2 cup unsalted butter softened or melted (1 stick)
- 2 tbsp. confectioners’ sugar
Preheat oven to 350°.
In a large pot of boiling water, cook the carrots until very tender.
Drain very well 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 gluten free flour, eggs and butter.
Transfer to an 8x12" or 9x9" glass baking dish that has been sprayed with cooking spray.
Bake 1 hour until top is golden brown.
Sprinkle lightly with confectioners’ sugar before serving.
NOTE: When I initially posted this recipe in 2013, Pamelas was the only gluten free flour available. It is NOT my preferred GF flour for ANY recipe. I used Pillsbury GF flour for this recipe. For any kind of GF dessert, I prefer Cup4Cup.
© Can’t Stay Out of the Kitchen