Carrot Souffle

Ingredients

  • 7 c chopped carrots (2 lb)
  • ½ c sugar
  • ¼ c light sour cream
  • 3 T flour
  • 2 T butter, melted
  • 1 tsp baking powder
  • 1 ½ vanilla
  • ¼ tsp salt
  • 3 large eggs, lightly beaten
  • 1 T powdered sugar for garnish after baking

Directions

  1. Preheat oven to 350 degrees
  2. Lightly oil a souffle dish with coconut oil
  3. Cook carrots until very tender, about 10-15 minutes, drain
  4. Place in food processor until smooth
  5. Add sugar and next 7 ingredients
  6. Pulse to combine
  7. Spoon mixture into baking dish
  8. Bake at 350 degrees for 40 minutes until puffed and set
  9. Remove and let it cool
  10. Sprinkle with powdered sugar before serving

Cooking Tips

  • My thoughts on sugar… for Holiday meals, by all means, load this sucker up with a
    ½ cup, but for every day occasions, 2 T will do. Frankly, this recipe would probably be just fine without it. The carrots have a natural sweetness built right in. The same holds true for powdered sugar. Use it so guests get the holiday treatment but save those calories for a nice after dinner treat instead
  • For the dry ingredients, I like to mix them up before adding them to the food processor. Less mess and I can add them a bit at a time with ease. The same applies to the eggs and vanilla. Just mix them up in a small cup or bowl, then add them to the food processor.
  • Our family loves this recipe. My mom made it for Christmas Dinner in 2017 and it has been a favorite ever since. Thanks, mom!