Katk's Famous Carrot Soufflé Surprise

Submitted by Chef #556565

"Good for Thanksgiving and Christmas. Like all soufflés, this tends to fall when traveling, but still tastes great!"

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 Soufflé
• Serves: 8-10

ingredients

• 2 cups cooked carrots
• 4 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 cup sugar
• 3 eggs
• 1 cup milk
• 2 tablespoons flour

• Topping

• 1⁄2 cup pecan pieces
• 2 tablespoons butter
• 1⁄2 cup brown sugar

directions

1. Mash 2 C cooked carrots with 4 T butter in a blender or food processor until all the lumps are gone. Combine the flour, baking powder, salt and cinnamon and add to the carrot mixture.
2. Mix well and add the sugar, milk and eggs. Pour into a 2 quart soufflé dish or a 8 x 8 by 2 1/2" dish. Bake 30 minutes at 325 degrees.
3. Topping-mix the brown sugar, flour, hard butter and pecans until crumbly. Remove the casserole from the oven and cover with the topping. Return to the oven and bake an additional 30 minutes.
4. Note-5 lbs of carrots usually make 4-5 cups of carrots. You can make this ahead and freeze-add all ingredients except the milk, eggs and baking powder. When ready to serve, thaw and add the final ingredients and bake as usual.