HOLIDAY CARROT SOUFFLE

Holiday Carrot Souffle image

Tasty substitute for sweet potato pie. Rich, light, sweet souffle. Great for holidays.

Provided by LV2EAT

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 8

Number Of Ingredients 10

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Ingredients

2 pounds carrots, peeled and cut into chunks
6 eggs
1 cup butter, melted
⅔ cup white sugar
6 tablespoons matzo meal
2 teaspoons vanilla extract
1 pinch ground cinnamon
1 cup chopped walnuts
6 tablespoons brown sugar
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes. Pour carrot mixture into prepared baking dish.
Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 45.1 g, Cholesterol 215.8 mg, Fat 42.4 g, Fiber 4.4 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 338.8 mg, Sugar 32.8 g