Picadilly's Carrot Souffle
photo by anniesnomsblog
- Ready In:
- 1hr 25mins
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
- Add margarine and blend well.
- Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
- Bake@ 350 about 1 hour or until top is light brown.
- Sprinkle lightly with powdered sugar before serving.
Questions & Replies
This recipe is great...but I did change one thing...I only use about HALF of the sugar called for in the recipe. You don't really NEED the large amount called for, since carrots are already pretty sweet when cooked. I made a single batch for a family function and they were GONE before anyone had a chance to go for seconds...now they request at least a double batch of this!!! You HAVE to TRY it!!! Even my DH (who despises cooked carrots) loves it!!!! Thanks for posting!
When I am out of fresh carrots, I use 2 cans (14.5 oz) of sliced carrots, bring them to a rolling boil and strain them of excess water before mixing. I also use an electric mixer and whip the eggs until frothy and immediately add them to the mixture.The souffle seems to hold it's shape better after baking.Nothing worse than a collapsed souffle! To cut back on sugar content, I use 1/2 cup of sugar and add some Truvia. My 3 year old niece says she doesn't like carrots , so we tell her it's a Souffle Dessert and she loves it.When she graduates from college we will confess to our ruse. LOL
RECIPE SUBMITTED BY
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it! It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.