- 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
- Cook carrots in boiling water to cover in a large saucepan 20-24 minutes or until tender. Drain well; cool.
- 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.
- Bake at 350 for 55-60 minutes until set.
- 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.
This recipe is a personal recipe added by jen907 and has not been tested or endorsed by MyRecipes.
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Carrot Souffle Recipe at a Glance
- COURSE: Side Dishes/Vegetables