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carrot souffle

(1 RATING)
31 Pinches 1 Photo
slinky789 avatar
Shreveport, LA
Updated on Nov 11, 2010

My husband loves this recipe for the holidays

prep time 35 Min
cook time 1 Hr 15 Min
method ---
yield 10-12 serving(s)

Ingredients

  • 1/2 tablespoon vegetable oil
  • 3 pounds carrots, chopped
  • 6 - large eggs
  • 2 cups packed light brown sugar
  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1-1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • - pinch of salt
  • TOPPING
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, at room temperature

How To Make carrot souffle

  • Step 1
    Preheat the oven to 350. Grease a 9x13 casserole dish with oil and set aside.
  • Step 2
    Bring a large pot of water to a boil, add the carrots, and cook until tender about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to do this in batches.
  • Step 3
    Spoon the mixture into the prepared casserole dish.
  • Step 4
    Combine the brown sugar, pecans, flour and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to an hour.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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