Carrot Souffle

Sena Wilson


This recipe was prepared by my daughter for Thanksgiving one year. Now I crave it and I had to have the recipe. It is absolutely delicious. It is a good side dish in place of yams if you prefer. Kids will love this as it is almost a dessert! It may take a little time to make but is well worth the effort.


☆☆☆☆☆ 0 votes

8 - 10
1 Hr
1 Hr 30 Min


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  • 3 lb
    carrots, peeled
  • 2 c
  • 1 Tbsp
    baking powder
  • 1 Tbsp
    vanilla extract
  • 4 Tbsp
    flour, all purpose
  • 6
    eggs, slightly beaten
  • 1 c
    liquid margarine or butter
  • 1 Tbsp
    confectioners sugar

How to Make Carrot Souffle


  1. Cook or steam carrots until soft (approximately 45 min.). While carrots are hot, whip in a mixing bowl and add sugar, baking powder, and vanilla. Mix for two minutes. Add flour and mix until smooth. Mix in eggs and then margarine or butter.
  2. Place in an 2 qt. oven dish and bake at 350 degrees for 90 minutes or until set in the middle. (If your oven runs hot bake at 325 degrees.) Remove from oven; sprinkle with powdered sugar on top. Serve.

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About Carrot Souffle

Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids

Show 2 Comments & Reviews

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