Carrot Souffle

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  • 1 pound(s) baby carrots
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 cup(s) butter, softened
  • 1/4 teaspoon(s) cinnamon
  • 3 eggs
  • 1/2 cup(s) light sour cream
  • 1/4 cup(s) plain flour
  • 1 1/4 cup(s) sugar


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

  2. Process carrots and eggs in 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" square baking dish.
  3. Bake at 350 for 55-60 minutes until set.

  4. When I double this for a 11x13 dish, I will often use egg beaters for half of the eggs and reduce sugar by 1/4-1/3 cup.
April 2012

This recipe is a personal recipe added by jen907 and has not been tested or endorsed by MyRecipes.

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