carrot souffle'

a recipe by
Janet Crow
Quinwood, WV

This recipe is so easy and delicious. My Dad passed the recipe down to me and said it is the carrot soufflé that the Piccadilly Cafeteria used to serve. It is great for pot lucks and family gatherings. If you love sweet potato casserole, you will enjoy this dish.

serves 8
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For carrot souffle'

  • 2 lb
    carrots, peeled and chopped
  • 1/2 c
    unsalted butter, melted
  • 1 c
    white sugar
  • 3 Tbsp
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    vanilla extract
  • 3
    eggs, beaten
  • confectioners sugar for dusting

How To Make carrot souffle'

  • 1
    Bring a large pot of water with 1 tsp. salt to a boil. Add carrots and cook until tender, about 15 minutees. Drain and mash. To the carrots, add melted butter, sugar, flour, baking powder, vanilla and eggs. Mix well and transfer to a 2 quart casserole dish. Bake for 30 minutes at 375 degrees or until set. Dust with confectioners sugar.
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