Carrot Soufflé (Souffle)

  • Yield : 12
  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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This is a must at our Christmas holiday table. It complements the fried turkey, pork roast and rice dressing because of the slightly sweet taste and still leaves room for dessert.


  • 1 3/4 pound carrots peeled and chopped
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 3 eggs beaten
  • 1/2 cup softened margarine
  • 6 tsp confectioner (powdered) sugar
  • dash of cinnamon


Step 1

Preheat oven to 350 degrees. In a large pot of boiling water, cook carrots until very tender. Drain and transfer to large mixing bowl.

Step 2

While carrots are warm, use electric mixer to beat with sugar, baking powder, and vanilla until smooth. Mix in the flour, eggs, and margarine. Pour into a greased two quart baking dish.

Step 3

Bake for one hour. Sprinkle with confectioner's sugar before serving.


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Kaplan, Louisiana Louisiana
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