CARROT SOUFFLE RECIPE - (4.2/5)

Carrot Souffle Recipe - (4.2/5) image

Provided by CorbettCook

Number Of Ingredients 8

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1 3/4 pounds carrots, peeled & chopped
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
3/4 cup margarine, room temperature
Powdered sugar

Steps:

Preheat oven to 350°F. Steam or boil carrots. Using a pressure cooker will save time, and retain more flavor in the carrots. 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. A mixer works better than a food processor to get more air in the mixture. Add flour and mix well; add beaten eggs and mix well. Add margarine and beat well. Pour mixture into a lightly greased 2-quart baking dish. Bake at 350°F for 1 hour or until the top is light golden brown. Sprinkle lightly over the top with powdered sugar before serving. You can prepare this ahead of time and freeze in a baking dish. Thaw out thoroughly and bake when ready. Tip: Place the filled baking dish in a pan with 1 to 2 inches of water (water bath) to bake. It will prevent sticking to sides of baking dish. If you place 1 teaspoon of cream of tartar in the water, it will prevent the pan, if it¹s aluminum, from darkening or staining.