Carrot Souffle

READY IN: 50mins
Recipe by Tonkcats

Good for Thanksgiving!

Top Review by rhondalynne

I used 2 quarts of homecanned carrots instead of 2 lb. cooked carrots, cut back on the sugar to 1/2 c. (personal preference, I'm diabetic) and used milk instead of cream since that is all I had. Made this for a side dish, added topping like Jen Harris suggested and my family thought it was DESSERT! What a great way to get veggies into the kids!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Cook peeled carrots until soft.
  3. Place in food processor; add remaining ingredients and process until smooth.
  4. Bake for about 30 minutes.

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