Carrot Soufflé

Tastes like a dessert! You can make this for brunch, or a side dish for Thanksgiving, or just because.
Carrot Soufflé is a recipe my friend Amy gave me at a recipe exchange party.
Have you ever been to a recipe exchange party? The best!
I invited a bunch of my friends who like to cook and asked them all to make a different dish.
They sent me the recipes ahead of time and then I printed them all out in one lilttle handout for everyone to take home.
When people come to the party, they bring a batch of their recipe already cooked for everyone to taste.
Everyone goes home with a bunch of new recipes!

So here is the carrot soufflé that Amy made. Delicious.
My daughter who doesn’t love veggies, even eats it!

INGREDIENTS:

2 pounds carrots, cooked and blended
1/2 cup unsalted butter (1 stick), melted
1 teaspoon vanilla
3 eggs
3 Tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 to 1/2 cup sugar

1 to 2 Tablespoons raw sugar

DIRECTIONS:

Boil carrots until fork tender, then blend in blender or food processor.
Add eggs and blend, then add melted butter and vanilla.
Mix together flour, baking powder, salt and sugar.
Add dry ingredients to the carrot mixture.
Pour into glass baking dish sprayed with cooking spray.
Sprinkle raw sugar on top.
Bake at 350 degrees for 40 to 50 minutes.

Boil carrots until fork tender, then blend in blender or food processor.

Add eggs and blend, then add melted butter and vanilla.

Add dry ingredients to the carrot mixture.
Pour into glass baking dish sprayed with cooking spray.

Sprinkle raw sugar on top.

Let cool a few minutes before you dig into it, so you don’t burn your mouth!
The crispy crunchy top and the sweet soft inside is delicious.
Hope you enjoy this as much as my family does! ♥