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Jeff’s Carrot Soufflé
- 2 pounds peeled carrots, chopped up (fresh or frozen)
- 1 cup sugar
- 1½ teaspoons baking powder
- 1½ teaspoons vanilla
- 2 tablespoons flour
- 3 eggs, well-beaten with electric mixer
- 1 stick butter or margarine at room temperature
- ½ cup brown sugar (more if you choose)
- (optional) Powder Sugar
- Steam or boil carrots until almost the consistency of potatoes ready for mashing. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.
- Add flour and mix well, add whipped eggs and beat well. Add butter or margarine and beat well.
- Pour mixture into a 2-quart baking dish.
- Sprinkle brown sugar evenly over the carrots (very light layer)
- Bake at 350 for 1 hour or until top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
You have been warned, once you make this and other people taste this, you will be asked to make it all of the time.
If you have any more questions, please send me a comment.
You may also email me at jeff.bechta@discoverlifechurch.tv
Please enjoy the link below to print out a copy of the recipe’
