Carrot Soufflé

Call it carrot pudding and the kids gobble it up! Made a half recipe before Easter just to try it. We loved it. Served with turkey breast. Made a half recipe for Easter dinner to see how the rest of the family like it and everyone asked that it become a regular dish for holiday dinners. I used whole baby carrots and just boiled them until they were tender. No chopping required.

Made to recipe proportions except subbed a smaller amount of brown sugar, a bit over 1/3 cup. In the morning prepped most of Easter dinner/ran the dishwasher so did things for this dish a bit out of order. Pulsed the sugar, flour, salt and cold butter til mealy, then added carrots til smooth and put in fridge. Before dinner whisked together the eggs, vanilla, sour cream, baking powder, combined with carrot mixture and baked. Great result, light and not too sweet. Served with CL's cider scalloped potatoes & spice-crusted ham. Very good.

I selected this dish to accompany our Christmas ham. It was delicious! My mother made this side and followed the recipy to the T. I would agree with others that it is very sweet and that the amount of sugar can be cut in 1/2. The vanilla adds a dessert sense to it, but it's and interesting dimension in a standard side dish. I would make this again, and again, and again!

This was ok but way too sweet as-is, even for a dessert. I'd like to try again with half the sugar. I think it'd be even better if I used brown sugar too--needed a little more flavor. Made it for the family & one kid liked it & one kid didn't. The kid who didn't doesn't like things so sweet, so we'll see if he likes it if I try again.

What a great combination of flavors. Super easy to make. It is a bit sweet and I would reduce the sugar to 1/2 or even 1/3.