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
eggs, slightly beaten
1 c
liquid margarine or butter
1 Tbsp
confectioners sugar

How to Make Carrot Souffle


  • 1Cook 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.
  • 2Place 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

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