Carrot Souffle

[ed- Easter’s coming!  Dawn brings us a great idea to get your kids to eat Carrots!]

I am NOT a fan of cooked carrots.  Never have been.  A few years ago my Step-mother hipped me to the Carrot Souffle at our local chain Cafeteria and I’ve been hooked ever since.  In the past I’ve just called in and ordered a huge pan of it to take home.  Last year I decided to find a recipe to duplicate the dish and perfect it to my tastes (the one from the Cafeteria can be a bit too sweet).  Give it a try and let me know what you think!

Carrot Souffle
(Yields 6 – 8 servings)
  • 2 pounds organic or local carrots, cut into 1 inch chunks
  • 1/32 teaspoon (smidgen) kosher salt
  • 3/4 cup granulated sugar (feel free to use less based on sweetness of carrots)
  • 1 1/2 teaspoon baking powder
  • 1 1/4 teaspoon pure vanilla
  • 1/8 teaspoon (dash) cinnamon
  • 2 1/2 Tablespoon unbleached flour
  • 2 eggs, beaten
  • 1/2 cup (1 stick) butter, softened
  • Powdered sugar (for dusting)

Steam carrots until they are extra soft. (NOTE: you can boil the carrots in salted water if you don’t have a steamer basket.) Drain carrots well.

While the carrots are warm, transfer them to a large mixing bowl.  Add salt, granulated sugar, baking powder, vanilla and cinnamon.  Whip with a mixer until smooth.  (NOTE: I don’t take mine to baby food stage, I like to see a wee bit of carrot chunk in my souffle.)

Add flour and mix well.  Add eggs to carrot mixture and blend well.  Add butter to carrot mixture and blend well.

Pour mixture into 2 quart souffle dish or into a baking dish about half full (the souffle will rise).  Bake at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F and bake for 45 minutes or until top is light brown.  Sprinkle lightly with powdered sugar before serving.

Dish can be served as a sweet vegetable side or even dessert.

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