Carrot Souffle

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Carrot Souffle


  • 2 pounds carrots peeled and thinly sliced
  • 1/2 cup butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 4 eggs
  • 1/4 cup all purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup granulated sugar
  • cooking spray
  • powdered sugar for garnish optional


  1. Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.

  2. Bring a pot of lightly salted water to a boil. Add the carrots, and cook for 15-18 minutes or until carrots are very tender.

  3. Drain the carrots and place them in the bowl of a food processor. Add the butter, vanilla extract, cinnamon and eggs. Process until smooth.

  4. Add the flour, baking powder, salt and sugar to the food processor. Pulse until just combined.

  5. Pour the carrot mixture into the prepared dish. Bake for 40-45 minutes or until golden brown and set. Let stand for 5 minutes, then serve. Garnish with powdered sugar if desired.


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