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Carrot Soufflé

Carrot Soufflé

Southern Living MARCH 2005

  • Yield: Makes 6 servings
  • Cook time:24 Minutes
  • Prep time:5 Minutes
  • Bake:1 Hour

Ingredients

  • 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

Preparation

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.

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Carrot Soufflé recipe

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