Carrot Souffle'

READY IN: 50mins
Recipe by dojemi

If you're not a carrot lover, not to worry, it tastes like the filling in a squash pie. If you don't like squash pie, well, I guess it tastes like carrots.

Top Review by tommythetutor

Simply amazing!!! It tastes like the filling in a pumpkin pie and my husband agreed. This is so good and for a gluten-free dessert, here is how I adapted the recipe: Only use 1/4 cup of light brown sugar. Just use 3 eggs. I omitted the butter. I dumped all of the ingredients into my food processor and blended till smooth. I just used butter to grease the pie plate where I put the mixture and baked for 50 minutes. If you are an ex-pat living overseas and cannot get pumpkin pie, this recipe is the pie filling for you. Seriously yummy!

Ingredients Nutrition

Directions

  1. Cook carrots till'very' tender in salted water.
  2. Drain and mash.
  3. Combine all ingredients and mix with w/elctric mixer till smooth.
  4. Bake at 350 degrees for 45 minutes or till set.
  5. Can be made a day ahead and re-heated in a 350 degree over.

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