Carrot Soufflé

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes
Cook: 24 Minutes
Bake: 1 Hours


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


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

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.

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

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