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Carrot Soufflé

Prep time 5 mins
Cook time 24 mins
Bake time 1 hr
Yield Makes 6 servings


  • 1 (16-ounce) package baby carrots*
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1/2 cup light sour cream
  • 1/4 cup butter, softened
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon

How to Make It

  1. Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender. Drain well; cool.

  2. Process carrots and eggs in a food processor until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.

  3. Bake at 350° for 55 to 60 minutes or until set.

  4. *1 1/2 pounds carrots, sliced, may be substituted.