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.
This is simple and delicious. Cook the carrots, dump all the ingredients in a food processor and pour into a baking dish. Easy, colorful, and always a hit. I cut back on the sugar to one cup and increased the cinnamon to half a teaspoon. I served this with beef tenderloin, scalloped potatoes, and collards.
At Easter I made this for some friends with whom we celebrate the holidays. Basically, I was told this Thanksgiving that IF this carrot souffle came to the meal that we would be allowed to attend as well!! It was that excellent and complemented the flavors of the ham at Easter really well. I have also made it in between the holidays when I have a 5 lb bag of carrots to use up before it spoils. It's a quick and easy recipe.
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